Cheese Soufflé'

I saw this recipe on TV.  Jacques Pepin said his mother came up with this recipe quite by accident.  It is fairly simple to make.  You don't have to beat the egg whites separately like most soufflé recipes.  It could be served for breakfast or used as a side dish.

Cheese Soufflé 

Ingredients:

6 T. unsalted butter, plus more for baking dish
6 T. all purpose flour
2 cups cold whole milk
1/2 tsp. each salt and freshly ground black pepper
5 extra large eggs
2 1/2 cups grated Swiss cheese, preferably Gruyere (about 6 oz)
3 T. minced fresh chives
Grated Parmigiano-Reggiano cheese, for sprinkling

Preparation:

1. Preheat oven to 400 degrees, with a rack positioned in the middle of the oven.
2. Butter a 6 cup gratin dish, then set it aside.  
3. Melt butter in a saucepan, then add the flour, and mix it in well with a whisk.  Cook for 10 seconds, add the milk in one stroke, and mix it in with a whisk.  Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes.  It should be thick and smooth.  Remove from the heat, and stir in the salt and pepper.  Allow about 10 minutes for the white sauce to cool.
4. Meanwhile, break the eggs into a bowl, and beat well with a fork.  Add the eggs, Swiss cheese, and the chives to the cooled sauce, and mix well to combine.  
5. Pour into the buttered gratin dish, add a sprinkle of parmigiana-reggiano on top, and cook immediately on the middle rack or set aside until ready to cook.
6. Bake fro 30-40 minutes, or until the soufflé is puffy and well browned on top.  Although it will stay inflated for quite a while, it is best served immediately.

Servings: 8. Calories per serving 330.