I had written earlier that I was sent some coupons for delicious Jarlsberg® cheese. There was no obligation on my part to really post anything but you know how much I love to cook. I posted my recipe for Onion Soup with Cheesy Meatballs and it seemed to be well received so I played a bit more with my free cheese.
I be loving free cheese. This post has been sponsored but I love cheese free or not so I would have made this souffle one way of the other. The hens are laying like mad so I have to do something with all of the eggs. It’s feast or famine with those crazy birds.
Bacon and Jarlsberg Souffle
Serves 3 -4
1/4 cup unsalted butter
1/4 cup all purpose flour
1/2 tsp salt
2 TBS Dijon mustard
dash of cayenne
1 1/2 cups milk (I used goat’s milk)
2 TBS dry sherry (optional)
1 cup shredded Jarlsberg cheese
1 cup finely chopped cooked bacon
4 eggs, separated
1/2 tsp cream of tartar
Heat oven to 350°.
Butter a 6 cup souffle dish or 1 quart cassarole. Make a 4″ band of aluminum foil 2″ longer than the circumference of the dish, butter 1 side and secure it, butter side in, around the dish.
Heat butter in a saucepan over low heat until melted. Blend in flour, salt, mustard and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; stir in sherry if using, let cook for about a minute. stir in bacon, remove from heat.
Beat egg whites and cream of tartar until stiff but not dry. Beat egg yolks until very thick and lemon colored, about 5 minutes; stir into cheese mixture. Stir about 3/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.
Carefully pour into prepared souffle dish. Cook uncovered until the souffle is nicely puffed and the sides look just dry around 50 – 60 minutes. Mine took 50.
Serve immediately.
I served the souffle with the ubiquitous green bean. I think I will be eating green beans until the day I die. The smoky bacon and slightly nutty Jarlsberg made for a really delicious combination. I really enjoy making souffles – they are not difficult. Don’t let anyone tell you that they are.
You can learn more at Jarlsberg.com
Would you like to try another souffle recipe:
Pizza Souffle
Shrimp Souffle
Classic Cheese Souffle
Any purchase links are affiliate links which means if you buy anything through them I will receive a small commission that helps to keep the Farm cats in toys and treats
Bacon and Jarlsberg Souffle Recipe
- Category: Main Dish
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 1/2 tsp salt
- 2 TBS Dijon mustard
- dash of cayenne
- 1 1/2 cups milk (I used goat’s milk)
- 2 TBS dry sherry (optional)
- 1 cup shredded Jarlsberg cheese
- 1 cup finely chopped cooked bacon
- 4 eggs, separated
- 1/2 tsp cream of tartar
Instructions
- Heat oven to 350°.
- Butter a 6 cup souffle dish or 1 quart cassarole. Make a 4″ band of aluminum foil 2″ longer than the circumference of the dish, butter 1 side and secure it, butter side in, around the dish.
- Heat butter in a saucepan over low heat until melted. Blend in flour, salt, mustard and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; stir in sherry if using, let cook for about a minute. stir in bacon, remove from heat.
- Beat egg whites and cream of tartar until stiff but not dry. Beat egg yolks until very thick and lemon colored, about 5 minutes; stir into cheese mixture. Stir about 3/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.
- Carefully pour into prepared souffle dish. Cook uncovered until the souffle is nicely puffed and the sides look just dry around 50 – 60 minutes. Mine took 50.
- Serve immediately.
