Cheese Fondue
Cheese Fondue
This isn’t a melted cheese fondue to dip things in.
This is more like a cheese soufflé but isn’t quite as temperamental as an actual soufflé.
My family usually doubles or triples the recipe because it’s just so cheesy and completely delicious.
My family would have this sometimes on Christmas Day for brunch, but my mom was also known to make this for dinner on occasion.
Just writing it out now is making me add the ingredients to my grocery list to make this next weekend.
This serves two to three people with sides. When I make it, I always double it to fit the pan I make it in. When we made it for Christmas we always tripled or quadrupled it but that’s because this is everyone’s favorite and it gets consumed by all.
INGREDIENTS:
1 cup scalded milk, whole or 2% work best. You need the fat to help the recipe combine correctly.
1 cup soft breadcrumbs (fresh white bread cut/torn into small pieces with no crusts)
1 cup grated sharp cheddar cheese
2 TBSP butter
1 tsp salt
6 egg yolks
6 egg whites
DIRECTIONS:
Preheat the oven to 350 degrees.
Mix the first five (5) ingredients in a saucepan over low heat until smooth, stirring with a fork.
Beat egg yolks until they are a light yellow (lemon) color.
Add to the mixture in the saucepan carefully so as to not scramble them (hence the low heat).
Beat egg whites until stiff.
Fold in egg whites to the mixture.
Pour into a greased soufflé or baking dish. Bake for 20-30 minutes.
NOTE:
Although this isn’t as sensitive as an actual soufflé, I wouldn’t do jumping jacks in front of the stove or anything. Pictured is the recipe doubled.