Name: Cheese Soufflé
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: French
Ingredients: Unsalted butter; All-purpose flour; Whole milk; Gruyère cheese, grated; Parmesan cheese, grated; Eggs, separated; Dijon mustard; Ground nutmeg; Salt; Black pepper; Cream of tartar (optional); Butter, for greasing the soufflé dish; Grated Parmesan or breadcrumbs, for coating the dish

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Why I’ll Love This Recipe

I love how a handful of everyday ingredients come together to create a beautifully risen soufflé with a delicate texture. The combination of creamy béchamel sauce, eggs, and flavorful cheese produces a rich yet light dish that feels special every time I make it. I also enjoy that I can customize it with different cheeses and herbs to suit my taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
All-purpose flour
Whole milk
Gruyère cheese, grated
Parmesan cheese, grated
Eggs, separated
Dijon mustard
Ground nutmeg
Salt
Black pepper
Cream of tartar (optional)
Butter, for greasing the soufflé dish
Grated Parmesan or breadcrumbs, for coating the dish

Directions

I preheat the oven to 375°F (190°C) and generously butter a soufflé dish before coating it lightly with grated Parmesan or breadcrumbs.
I melt the butter in a saucepan over medium heat.
I whisk in the flour and cook for about a minute to create a smooth roux.
I gradually whisk in the milk until the mixture becomes smooth and thick.
I remove the saucepan from the heat and stir in the Gruyère, Parmesan, Dijon mustard, nutmeg, salt, and black pepper until the cheese melts completely.
I let the mixture cool slightly before whisking in the egg yolks one at a time.
I beat the egg whites with the cream of tartar until stiff peaks form.
I gently fold one-third of the beaten egg whites into the cheese mixture to lighten it, then carefully fold in the remaining egg whites without deflating the mixture.
I transfer the batter to the prepared soufflé dish and smooth the top gently.
I bake for about 30 to 35 minutes without opening the oven door until the soufflé is puffed, golden brown, and lightly set in the center.
I serve it immediately while it is beautifully risen and fluffy.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

I sometimes use sharp cheddar instead of Gruyère for a bolder flavor.
I like adding chopped fresh chives, thyme, or parsley for extra freshness.
I occasionally fold cooked spinach into the cheese mixture for a delicious vegetable variation.
I enjoy adding crispy cooked bacon or diced ham for a heartier soufflé.
I sometimes include a pinch of cayenne pepper or smoked paprika for a subtle kick.

Storage/Reheating

I enjoy Cheese Soufflé fresh from the oven because it has the lightest texture and the highest rise. If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. I reheat individual portions gently in a 325°F (165°C) oven for about 10 to 15 minutes or in the microwave on low power. Although the soufflé will not rise again, it still tastes delicious.

FAQs

Why did my soufflé collapse?

I know that every soufflé naturally begins to settle shortly after leaving the oven. If it collapses too quickly, overmixing the batter, underbeaten egg whites, or opening the oven door during baking may be the cause.

Can I make Cheese Soufflé ahead of time?

I prefer serving it immediately after baking for the best texture. However, I can prepare the cheese base in advance and fold in the beaten egg whites just before baking.

What cheese works best for a soufflé?

I find that Gruyère is a classic choice because it melts beautifully and has a rich, nutty flavor. Cheddar, Comté, Swiss, or Parmesan also work well.

How do I know when the soufflé is done?

I look for a tall, golden-brown top with a center that is just set. The soufflé should still have a slight wobble without appearing liquid.

What should I serve with Cheese Soufflé?

I enjoy serving it with a crisp green salad, roasted vegetables, fresh fruit, or a bowl of tomato soup for a balanced and elegant meal.

Conclusion

I enjoy making Cheese Soufflé because it proves that simple ingredients can create something truly impressive. Its airy texture, rich cheese flavor, and beautiful golden rise make it a timeless French classic that is perfect for both everyday meals and special occasions. Every time I bring a freshly baked soufflé to the table, I appreciate how comforting, elegant, and satisfying this dish can be.

Cheese Soufflé

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Cheese Soufflé is a classic French dish that is light, airy, and rich with cheesy flavor. Its golden puffed top and fluffy center make it an elegant choice for brunch, lunch, or a special dinner.

Author: Laura
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Course
Method: Bake
Cuisine: French
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C) and generously butter a soufflé dish. Coat it lightly with grated Parmesan or breadcrumbs.
Melt the unsalted butter in a saucepan over medium heat.
Whisk in the flour and cook for about 1 minute to form a smooth roux.
Gradually whisk in the whole milk until the mixture is smooth and thick.
Remove from the heat and stir in the Gruyère, Parmesan, Dijon mustard, nutmeg, salt, and black pepper until the cheese melts.
Allow the mixture to cool slightly, then whisk in the egg yolks one at a time.
Beat the egg whites with the cream of tartar until stiff peaks form.
Fold one-third of the egg whites into the cheese mixture to lighten it, then gently fold in the remaining egg whites.
Transfer the mixture to the prepared soufflé dish and smooth the top.
Bake for 30 to 35 minutes without opening the oven door until the soufflé is puffed, golden brown, and just set in the center.
Serve immediately while hot and fully risen.

Notes

Substitute sharp cheddar, Comté, or Swiss cheese for Gruyère if desired.
Add chopped chives, thyme, or parsley for extra flavor.
Fold in cooked spinach for a vegetable variation.
Add cooked bacon or diced ham for a heartier soufflé.
Season with a pinch of cayenne pepper or smoked paprika for subtle heat.
Prepare the cheese base ahead of time and fold in the beaten egg whites just before baking.
Store leftovers in the refrigerator for up to 2 days.
Reheat gently in a 325°F (165°C) oven. The soufflé will not rise again but will remain delicious.

Nutrition

Serving Size: 1 serving
Calories: 390 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 29 g
Saturated Fat: 17 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 0 g
Protein: 22 g
Cholesterol: 250 mg