Old Fashioned Cheese Souffle
Elevate your culinary repertoire with this irresistible Old Fashioned Cheese Soufflé—a classic French-inspired dish that combines rich Gruyère cheese, a silky homemade béchamel sauce, and perfectly whipped egg whites for an airy, golden brown masterpiece. This timeless recipe is flawlessly balanced with hints of nutmeg and black pepper, while a dusting of Parmesan adds a delectable crust to the soufflé’s delicate rise. With just 20 minutes of prep time and simple ingredients like butter, milk, and eggs, this show-stopping entrée is surprisingly achievable, whether you're hosting an elegant dinner party or indulging in a cozy weeknight treat. Serve it fresh out of the oven for a warm, savory center that will pleasantly impress any cheese lover!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon ground nutmeg
- 1.25 cups grated Gruyère cheese
- 4 large egg yolks
- 4 large egg whites
- 0.25 teaspoon cream of tartar
- 1 tablespoon additional butter
- 1 tablespoon grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and place the oven rack in the lower third of the oven.
Butter a 1.5-quart soufflé dish thoroughly with 1 tablespoon of additional butter, making sure to cover the sides evenly. Sprinkle the grated Parmesan cheese onto the butter-coated surface to lightly coat the dish and set it aside.
In a medium saucepan, melt the 2 tablespoons of unsalted butter over medium heat. Add the flour and whisk continuously to create a smooth paste (roux), cooking for about 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk, ensuring no lumps form, and continue to cook, stirring constantly, until the mixture thickens into a smooth béchamel sauce, about 2-3 minutes.
Remove the saucepan from the heat and stir in the salt, ground black pepper, and nutmeg. Mix well to incorporate the seasonings.
Add the grated Gruyère cheese to the warm béchamel sauce and stir until fully melted and smooth. Let the mixture cool slightly before adding the egg yolks one at a time, stirring thoroughly after each addition. Set aside.
In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until stiff peaks form. This may take about 3-4 minutes.
Using a rubber spatula, fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then gently fold in the remaining egg whites, being careful not to deflate the mixture.
Pour the soufflé mixture into the prepared soufflé dish, filling it almost to the top but leaving about 0.5 inches of space. Smooth the top with a spatula.
Place the soufflé dish on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed, golden brown, and slightly wobbly in the center.
Serve immediately out of the oven, as the soufflé will begin to deflate within minutes. Enjoy the warm, cheesy goodness!
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 13.6 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1720 mg | 132% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 912 mg | 19% | |
*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.
