CHEESE SOUFFLE A L'AMERICAINE

By • December 1, 2010 4 Comments



Author Notes: This cheese souffle is impressive, but deceptive. You make it in a cuisinart. I call it The American Way Cheese Souffle. Leave it to us to find the short cut. It is perfect for entertaining since it is easy and very popular. I have made this many times, and the bowl is always scrapped clean. It can be served with a thinly sliced baguette, but it goes just as well with homemade tortilla chips. Note: Served with a green salad, this dish also makes a lovely supper. Cheers.Waverly

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Serves 10-12

  • 1 1/2 pounds grated mixture of cheddar, pepper jack, gruyere, and mozzarella cheese
  • 1/2 cup heavy cream
  • 6 large eggs
  • 8 ounces cream cheese (full fat)
  1. PREP: preheat oven to 350. Generously grease a large souffle dish with butter.
  2. MIX: Combine all ingredients in a food processor and pulse until fully combined.
  3. BAKE: Pour mixture into the souffle dish and bake until golden brown on top, about 1 1/2 hours.
  4. SERVE: Serve warm with a thinly sliced baguette or tortilla chips.

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