Ingredients

serves 6

　　4 tablespoons unsalted butter, plus more, melted, for the dish

　　1 cup finely grated Parmesan cheese, plus more for dusting

　　1 large shallot, finely chopped

　　6 tablespoons all-purpose flour

　　1 1/2 cups milk

　　2 tablespoons chopped fresh rosemary

　　2 tablespoons chopped fresh thyme

　　Generous pinch of freshly grated nutmeg

　　Pinch of cayenne pepper

　　1 cup grated Gruyère cheese

　　Coarse salt and freshly ground pepper

　　6 large egg yolks plus 8 large egg whites, room temperature

　　Pinch of cream of tartar (if not using a copper bowl)

　　

Step 1

Preheat the oven to 400°F, with a rack in the middle. Brush the outer lip of a 2-quart soufflé dish with melted butter. Tie a sheet of parchment around the dish with kitchen twine so it extends 3 inches above the rim. Brush the inside of both the dish and the collar with melted butter. Dust with Parmesan cheese; tap out excess. Chill the dish in the freezer 15 minutes.

　　

Step 2

Heat the butter in a medium saucepan over medium heat. Add the shallot; cook until soft, 3 to 4 minutes. Add the flour; cook, whisking, 3 minutes. Whisk in the milk, herbs, and spices. Bring to a boil. Reduce heat to low; whisk until thick, about 4 minutes. Add the cheeses; whisk until melted. Season with 1 teaspoon salt and pepper to taste. Pour into a bowl; stir in the yolks.

　　

Step 3

Using a balloon whisk, beat the whites and a pinch of salt in a copper bowl to stiff peaks. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)

　　

Step 4

Spoon one-third of the whites onto the base. Fold them in: Cut through the center of the mixture with a large rubber spatula; gently turn the spatula over. Rotate the bowl a quarter-turn; continue folding in the whites and turning the bowl until mostly combined. Fold in the remaining whites, one-third at a time.

　　

Step 5

Pour the mixture into the prepared dish. Bake 15 minutes. Reduce temperature to 375°F; bake until set, 16 to 18 minutes. Remove the collar, and serve immediately

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.