4tablespoonsunsalted butterplus extra for coating the dish
flourfor coating the dish
1 1/2cupswhole milk
1 1/2teaspoonskosher salt
1 1/4cupsold-fashioned rolled oats
1 1/3cupsgrated aged Gouda or aged Cheddar cheeseabout 4 ounces
1teaspoonground nutmeg
1/2cupthinly sliced fresh chives
4egg yolksat room temperature
6largeegg whitesat room temperature
Instructions
Heat The Oven: Heat the oven to 375°F, arrange a rack in lthe ower third, and place a rimmed baking sheet on the rack.Prepare A Souffle Dish: Generously coat a 2-quart baking dish or a 6-cup soufflé dish with butter. Add a pinch of flour, rotate the dish to fully coat the inside with flour, then turn over and tap to get rid of any excess flour; set aside.
Prepare The Oatmeal: Combine milk, butter, and 1 teaspoon of the salt in a small saucepan and heat over medium-high until it just comes to a boil, about 5 minutes. Add oats and cook, stirring constantly, until thickened and oats are tender, about 5 minutes. Remove from heat and stir in cheese, remaining 1/2 teaspoon of salt, nutmeg, and chives until cheese is melted. Beat the yolks until smooth and slowly stir into oatmeal mixture.
Whip The Eggs: Place egg whites in the bowl of an stand mixer fitted with the whisk attachment and beat on medium speed until soft peaks form, about 3 minutes. Increase the speed to high and beat until peaks are stiff but not dry, about 1 minute more. Add 1/3 of the whites into the cheese mixture until blended and no white streaks are visible. Add remaining whites and chives and gently fold until thoroughly combined. Pour into the prepared dish.
Bake The Souffle: Place soufflé on the heated rimmed baking sheet and bake until it is well risen, the top is browned, the edges appear dry, and the center is set (it doesnt move if lightly touched and a knife inserted in the center comes out clean), about 30 minutes. Serve immediately.