How to make it

  • A fluffy soufflé, redolent with garlic, the darling of Provence, will suit the occasion, not to mention the meat itself. Since it's baked in a wide gratin, there's enough irresistible crust and ethereal interior for everyone to get a nice serving of both. For a few helpful tips to keep in mind when making a soufflé.
  • Makes 8 servings
  • Paul Grimes
  • 3 large heads garlic, left whole, plus 3 garlic cloves, smashed
  • 1 tablespoon olive oil
  • 2 1/2 cups whole milk
  • 1 medium onion, sliced
  • 3 large thyme sprigs plus 1 teaspoon thyme leaves
  • 1 California bay leaf or 2 Turkish
  • 1 whole clove
  • 1/8 teaspoon black peppercorns
  • 7 tablespoons unsalted butter, divided
  • 1 1/2 tablespoons fine dry bread crumbs
  • 5 tablespoons all-purpose flour
  • 4 large eggs, separated, plus 4 additional egg whites
  • 1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup grated Gruyère (2 ounces)
  • Preheat oven to 400°F with rack in middle.
  • Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil.
  • Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
  • Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover.
  • Let steep 30 minutes.
  • Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
  • Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour.
  • Cook roux over low heat, whisking constantly, 5 minutes.
  • Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth.
  • Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
  • Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture.
  • Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
  • Bake soufflé until set and browned on top, 20 to 25 minutes.

Reviews & Comments 2

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    " It was excellent "
    mystic_river1 ate it and said...
    I forgot to come and rate this...made it last month and it was the rave of the supper. ^5 Thanks.
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  • conner909 10 years ago
    Hey Vino, This looks absolutely wonderful! Am bookmarking for near-future use!
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