Peasant-style Cheese Souffle

It’s a perfect dish for a luncheon or light supper, served with a big green salad, crusty bread, and your favorite wine. It’s also the quickest and simplest souffle I’ve ever made.

Heat oven to 400. Butter a 6-cup casserole. Grate 2 1/2 cups cheddar (see below). Melt ¾ stick butter. Add 6 tablespoons flour, mixing well with a whisk. Add 2 cups whole milk all at once, and whisk until very smooth, stirring over medium heat until thick (about 2 minutes). Stir in ½ teaspoon freshly ground black pepper, ½ teaspoon dry mustard, and ½ teaspoon salt. Break 5 large eggs into a bowl and beat with a hand mixer until thoroughly mixed. To sauce (very slightly cooled), add beaten eggs, 2 1/2 cups grated cheddar, and 4 tablespoons minced chives (can use dried), stirring well until cheese is melted. Pour into a buttered 6-cup casserole and bake at 400 for 30 to 40 minutes, until nicely browned. Serve and enjoy!

Do get the best cheddar you can, preferably off a deli block. Avoid pre-shredded cheese, which can be dry and tasteless. Tillamook, Sargent, and Cabot are all good choices. Grating is no longer a chore: just put a tablespoon of flour in the bottom of your blender to keep the cheese from sticking, toss in roughly cut cheese, and whirl it for a few seconds. Voila! Perfect grated cheese!