Gruyere Souffle
Elevate your dinner table with this classic and elegant Gruyère Soufflé, a showstopping dish that's as light as air yet bursting with rich, nutty flavor. This French-inspired recipe features a velvety base of creamy roux infused with aromatic ground nutmeg and the earthy sophistication of Gruyère cheese. Whipped egg whites are gently folded in to create the perfect rise, giving the soufflé its signature puff and delicate texture. With simple ingredients and just 45 minutes from start to finish, this gourmet dish is surprisingly easy to prepare. Perfect as a stunning appetizer or a satisfying main course, serve it straight from the oven for an irresistible golden brown presentation. Impress your guests with this timeless dish that’s sure to delight both the eye and the palate!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter (plus extra for greasing)
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.125 teaspoons ground nutmeg
- 1 cup Gruyère cheese (grated)
- 4 large eggs (separated, at room temperature)
- 0.25 teaspoons cream of tartar
Instructions
Preheat the oven to 375°F (190°C) and place a baking sheet in the oven to heat. Grease a 4-cup soufflé dish generously with butter, ensuring the sides are fully coated for even rising.
Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, whisking constantly, for 1–2 minutes to form a roux. Do not let it brown.
Gradually pour in the milk while continuing to whisk, ensuring the mixture remains smooth. Cook for another 2–3 minutes until thickened.
Remove the saucepan from the heat. Stir in the salt, black pepper, nutmeg, and Gruyère cheese until fully melted and combined. Allow the mixture to cool slightly, then whisk in the egg yolks one at a time. Set aside.
In a large mixing bowl, use an electric mixer to beat the egg whites with the cream of tartar until stiff peaks form. Be careful not to overbeat.
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Carefully fold in the remaining egg whites with a spatula, using a gentle motion to preserve the airiness of the mixture.
Pour the soufflé batter into the prepared dish, filling it about three-quarters full. Use a spatula to smooth the top.
Place the soufflé dish on the preheated baking sheet in the oven. Bake for 20–25 minutes, or until the soufflé is puffed, golden brown, and slightly wobbly in the center. Do not open the oven during baking to prevent it from deflating.
Serve the Gruyère soufflé immediately while it’s hot and airy. Enjoy!
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 3.5 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 347 mg | 27% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 227 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
