Inspired by Jacques Pépin’s Maman’s Soufflé recipe….this is my own version and a no-fail way to get anyone to love spinach. Not to mention, it is so much easier than making a traditional soufflé.

Preheat the oven to 400 degrees F.

6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
6 tablespoons all-purpose flour
2 cups cold whole milk
5 eggs
1 cup Parmesean Reggiano cheese
¼ tsp ground white pepper
1 tsp Chicken or Vegetable base (this can be substituted with ½ tsp salt)
1 ½ cups finely chopped fresh spinach

Butter a 6-cup gratin dish or large soufflé dish, and set it aside. Melt the 6 TBLS butter in a saucepan, add the flour and mix it in well with a whisk until blended and bubbling. Next add the milk and chicken base. Keep stirring with the whisk until the mixture thickens and comes to a boil, which will take about 2 minutes. Remove from the heat and stir in the pepper. Allow about 10 minutes for the white sauce to cool.

Beat the 5 eggs in a separate bowl. Add eggs, cheese and spinach to the the cooled sauce and combine using a wooden spoon. Pour the mixture into the buttered gratin dish and bake. (If you want to bake later, you can refrigerate it. Just be sure to bring it to room temperature before baking).

Bake for 30 to 40 minutes, or until the souffle is firm and lightly browned on the top. I move it gently while still in the oven to be sure it is nice and firm. When ready, remove from oven and serve. Enjoy!