INGREDIENTS

• 5 Tbsp unsalted butter, plus extra for the dish
• 5 Tbsp all-purpose flour
• 1 1/2 cup whole milk
• ¼ tsp ground nutmeg
• ¼ tsp fine salt
• ¼ tsp ground white or black pepper
• 2 cups coarsely grated gruyere cheese
• 3/4 cup finely grated Parmesan cheese, plus extra for the dish
• 6 large eggs, separated and at room temperature

HOW TO MAKE IT

1. Preheat the oven to 400°F. Rub the inside of a 1.5-Quart STAUB Petite French Oven dish generously with butter and then sprinkle it with Parmesan cheese, ensuring the cheese coats every inch and tapping out the excess.
2. Make the soufflé base. Melt the butter over medium heat in a medium saucepan. Add the flour and use a spoon, stir the roux, cooking until it takes on an almond aroma and bubbles, about 4 minutes. Slowly whisk in the milk until the mixture is smooth. Add the nutmeg, salt and pepper and continue to whisk until the sauce bubbles and thickens, about a minute. Scrape the sauce into a large bowl to cool for about 10 minutes.
3. Add the cheese to the roux. Stir the gruyere and parmesan cheeses into the slightly cooled sauce - the cheese will melt a little but not completely into the sauce. Stir in the egg yolks.
4. Whip the egg whites using an electric beater on high speed until they hold a medium peak when the beaters are lifted.
5. Fold a third of the whites gently but quickly into the soufflé base and then fold in the remaining whites. Pour the batter into the prepared dish and quickly get this into the oven.
6. Bake the soufflé for 45-55 minutes without opening the oven to peek - the top should be an even golden brown.
7. Your cheese soufflé will have a soft, saucy centre to it, so there is no need for an additional sauce to be poured in.