Name: French Cheese Soufflé Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 2 tablespoons unsalted butter, plus more for greasing; 2 tablespoons all-purpose flour; 1 cup whole milk, heated; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Pinch of ground nutmeg; 4 large eggs, separated; 1 cup (about 3.5 oz) grated Gruyère cheese, plus extra for dusting; 1/4 teaspoon cream of tartar

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There’s something undeniably special about a perfectly risen French Cheese Soufflé: golden, cloud-like, and savory, it’s that one classic that always impresses yet feels surprisingly within reach. This cherished dish marries the deep, nutty flavor of Gruyère with the delicate architecture of whipped eggs, resulting in a showstopping centerpiece that’s both light and comforting. Whether you’re new to soufflés or looking for the ultimate recipe, this guide will lead you step by step toward cheesy, puffy perfection. Get ready to fall in love with the ritual of French Cheese Soufflé!

French Cheese Soufflé Recipe - Recipe Image

Ingredients You’ll Need

The best French Cheese Soufflé begins with a handful of simple, quality ingredients. Each has a purpose, working together to build flavor, airy structure, and beautiful color. Here’s what you’ll need, plus a few tips to help you get every element just right.

Unsalted butter: Not just for luscious flavor! Melting this for the base and prepping your dish ensures your soufflé will puff up and release easily.
All-purpose flour: Creates the structure in the creamy béchamel sauce—the heart of every classic soufflé.
Whole milk (heated): Warm milk blends smoothly with the roux, ensuring a lump-free, silkier sauce.
Kosher salt: Essential for balancing the richness and bringing out the cheese’s depth.
Freshly ground black pepper: Adds a subtle kick that keeps the flavor lively.
Ground nutmeg (pinch): A classic soufflé note, just enough to brighten the dish with its warm aroma.
Large eggs (separated): Yolks enrich the base while whites whip into billowy clouds, giving your soufflé its legendary lift.
Gruyère cheese (grated): The star of the show: nutty, melty, and just a little sharp. Dust a bit extra for a glorious golden crust.
Cream of tartar: This humble pantry staple stabilizes your beaten egg whites for maximum soufflé rise.

How to Make French Cheese Soufflé

Step 1: Prepare the Dish

Start by preheating your oven to 375°F (190°C). This temperature is just right for a tall, golden soufflé. Generously butter a 1.5-quart soufflé dish, getting into every corner and up the sides so the mixture doesn’t stick. Then dust the inside with extra grated Gruyère or a little flour—and tap out any excess. This not only adds more flavor but also helps the soufflé climb the sides for that dramatic height.

Step 2: Make the Béchamel Base

In a medium saucepan over medium heat, melt the butter until just bubbly but not browned. Whisk in the flour and cook, stirring, for 1 to 2 minutes to form a smooth paste (this is your roux, the secret foundation for a creamy soufflé). Now gently stream in the warm milk, whisking constantly to keep things silky. Cook the mixture for about 3 to 4 minutes, stirring all the time, until it thickens to the consistency of a luscious sauce.

Step 3: Season and Cool

Take your pan off the heat and add kosher salt, black pepper, and that tiny pinch of nutmeg. Stir, then let the mixture cool for a couple of minutes. This pause is important: adding egg yolks to a hot base could scramble them (and nobody wants scrambled eggs in a French Cheese Soufflé!).

Step 4: Add the Egg Yolks and Cheese

Whisk the egg yolks in, one at a time, making sure each is fully incorporated before adding the next. This creates a gorgeously rich, smooth base. Now stir in the grated Gruyère cheese—watch it melt just a bit, turning your béchamel golden and nutty. At this point, you’ll already be able to smell why French Cheese Soufflé is so irresistible.

Step 5: Whip the Egg Whites

In a clean, dry bowl, combine your egg whites and cream of tartar. Beat them (a stand mixer or hand mixer works perfectly) until stiff, glossy peaks form. This is how you’ll get that signature soufflé height and airiness. Take care not to overbeat—they should hold their shape but still look moist.

Step 6: Fold and Combine

Now comes the magic. Gently fold one-third of the beaten egg whites into your cheese mixture to lighten it. Use a spatula to lift and turn the mixture, being gentle so you don’t deflate those precious bubbles. Then fold in the remaining egg whites in two more additions. Aim for a homogenous batter that’s still full of airiness—this is your ticket to that puffed, delicate soufflé.

Step 7: Bake to Perfection

Pour your finished mixture into the prepared soufflé dish. Run your thumb or a spatula around the inside edge of the dish; this tiny trick helps the soufflé rise tall and even. Slide it into the oven and bake for 25 to 30 minutes without opening the oven door. When it’s gloriously puffed, golden, and just set in the center, it’s ready. Serve immediately—the soufflé waits for no one!

How to Serve French Cheese Soufflé

Garnishes

When it comes to a fresh-from-the-oven French Cheese Soufflé, a simple finish is best. Try a light sprinkle of chives for color and freshness or a dusting of even more finely grated Gruyère for an extra cheesy crown. A few grinds of black pepper just before serving add aromatic flair. These little touches make every bite feel restaurant-worthy without stealing the soufflé’s spotlight.

Side Dishes

Balance is key! A crisp green salad tossed with lemony vinaigrette is your classic match for French Cheese Soufflé—the brightness nicely cuts through the richness. Fresh baguette slices are welcome for sopping up any creamy insides, and a handful of lightly steamed asparagus or haricots verts makes the meal feel perfectly French and extra elegant.

Creative Ways to Present

For a memorable dinner party twist, bake your soufflé in individual ramekins for personal portions—guaranteed drama for each guest when they arrive all puffed and proud. Or, take mini soufflés on a picnic for a luxurious treat; they’re just as delightful slightly warm. You can even turn leftovers into little soufflé “croutons,” toasted in a hot oven and floated atop soup.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover French Cheese Soufflé (a rare blessing!), cover the cooled soufflé and refrigerate. It’s best enjoyed within a day or two, as the texture will be more custardy after chilling. Still, the flavor stays deeply satisfying and savory.

Freezing

Soufflés are famously delicate, and freezing can cause them to collapse or lose their classic rise. While you can freeze portions in an airtight container, be prepared for a denser texture after thawing. For true soufflé bliss, you can prep the base ahead and freeze it (without whites) then whip and fold in the whites right before baking for nearly fresh results.

Reheating

To reheat a chilled soufflé, warm it gently in a 300°F oven until heated through, about 10 to 15 minutes. Avoid microwaving, as it will make the soufflé rubbery. While it won’t be quite as lofty as when first baked, reheated French Cheese Soufflé is still wonderfully creamy and comforting.

FAQs

Can I use a different cheese in my French Cheese Soufflé?

Absolutely! While Gruyère is traditional (and provides that classic nutty flavor), Comté, sharp white cheddar, or even aged Emmental work beautifully. Just make sure your cheese is well aged and grated for smooth melting.

My soufflé collapsed as soon as I pulled it from the oven. Is that normal?

It’s perfectly normal for French Cheese Soufflé to lose some height after coming out of the oven—the steam inside naturally escapes as it cools. For the most dramatic “lift,” serve immediately after baking and avoid opening the oven door during cooking.

Do I need a special soufflé dish?

A classic soufflé dish (with straight, tall sides) gives the best rise and shape, but you can use any oven-safe straight-sided dish or even large ramekins. Just make sure to thoroughly butter and dust the sides to help the soufflé climb.

Can I prepare the soufflé ahead of time and bake later?

Soufflés are best baked right after folding in the egg whites, as the air incorporated is what gives the dish its signature lift. However, you can make the béchamel base ahead, refrigerate it, and only fold in freshly whipped whites before baking.

What’s the secret to getting the soufflé to rise?

The secret lies in stiff, glossy egg whites gently folded into the base without overmixing. Making sure your bowl and beaters are clean, using cream of tartar, and working with room-temperature eggs all help create billowy peaks for a lofty French Cheese Soufflé.

Final Thoughts

If you’ve ever wanted to wow yourself (or impress your friends) with a dish that’s pure French elegance, this French Cheese Soufflé is it. The process is truly rewarding, and eating that first cheesy, airy forkful is pure joy. Give it a try—you just might discover a new favorite in your kitchen repertoire!

French Cheese Soufflé Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the light and airy delight of a classic French Cheese Soufflé, a savory dish that marries the richness of Gruyère cheese with fluffy egg whites. This recipe yields a golden-brown masterpiece that will impress any dinner guest.

Ingredients

Scale

For the Soufflé:

2 tablespoons unsalted butter, plus more for greasing
2 tablespoons all-purpose flour
1 cup whole milk, heated
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of ground nutmeg
4 large eggs, separated
1 cup (about 3.5 oz) grated Gruyère cheese, plus extra for dusting
1/4 teaspoon cream of tartar

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Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C). Generously butter a 1.5-quart soufflé dish and dust it with grated cheese or flour, tapping out any excess.
Make the Béchamel: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until it forms a smooth paste. Slowly whisk in the warm milk and continue to cook, stirring constantly, until the mixture thickens, about 3–4 minutes. Remove from heat and season with salt, pepper, and nutmeg. Let the mixture cool slightly.
Prepare the Base: Whisk the egg yolks into the béchamel one at a time until fully incorporated. Stir in the grated Gruyère.
Beat the Egg Whites: In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
Fold and Bake: Gently fold the beaten egg whites into the cheese mixture in thirds, being careful not to deflate the batter. Pour the mixture into the prepared dish and run your thumb around the edge to help it rise evenly. Bake for 25–30 minutes until puffed and golden brown. Serve immediately.