Use-up cheese bake

Use-up cheese bake

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  • 2 to 4
  • Easy
  • Meat-free
  • 10 minutes
  • 20 minutes
  • Neil Ellis Elgin Chardonnay 2017


  • 3 t salted butter, plus extra for greasing
  • 3½ T flour
  • 1 cup milk, heated
  • ½ t salt
  • ¼ t white pepper
  • ¼ t mustard powder
  • 100 g Parmesan, grated
  • 100 g Gruyère, grated
  • 5 free-range eggs, separated

Cooking Instructions

1. Preheat the oven to 200°C. Brush a 20 cm round baking dish with melted butter.

2. Melt the butter in a medium saucepan, then add the flour. Cook until the flour is golden brown, then add the milk, whisking continually until the mixture has thickened. Add the salt, pepper, mustard powder and cheese and mix until combined. Allow to cool for 5 minutes.

3. Using an electric mixer, beat the egg whites until stiff peaks form, then whisk the egg yolks into the cheese mixture. Fold the egg yolk mixture into the egg white mixture, a third at a time.

4. Bake for 20 minutes until caramel in colour. Serve immediately.

Find more cheese recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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