If you’ve ever wanted to wow your guests—or just elevate a cozy dinner at home—look no further than the classic cheese soufflé. Delicate, airy, and packed with flavor, this French favorite may seem intimidating, but with a few simple steps, it’s completely doable in your own kitchen.
This version features a buttery, creamy base with Gruyère or sharp cheddar, a touch of nutmeg, and a cloud-like rise that never fails to impress. Whether served as a light main dish or a side with salad and wine, it’s a dish that says elegancewith every bite.
Ingredients (Serves 4–6)
Base (Roux):
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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1 cup whole milk, warm
Flavor Boosters:
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1 cup grated Gruyère or sharp cheddar cheese
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1/4 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/4 teaspoon black pepper
Egg Mixture:
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4 large egg yolks
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5 large egg whites
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1/4 teaspoon cream of tartar (optional, for stabilizing whites)
Optional Add-ins:
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Finely chopped chives
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Crumbled cooked bacon
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A pinch of cayenne for subtle heat
Instructions
🥄 Step 1: Prepare the Dish
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Preheat your oven to 375°F (190°C).
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Generously butter a 1.5 to 2-quart soufflé dish and dust the inside with grated Parmesan or breadcrumbs to help the soufflé rise evenly.
Step 2: Make the Roux
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In a medium saucepan over medium heat, melt the butter.
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Whisk in the flour, stirring continuously for 1–2 minutes until bubbly but not browned.
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Gradually whisk in the warm milk, stirring constantly until smooth and thickened, about 2–3 more minutes.
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Remove from heat.
Step 3: Add Cheese and Yolks
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Stir in the grated cheese, nutmeg, salt, and pepper until melted and smooth.
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Let the mixture cool slightly before whisking in the egg yolks, one at a time. This prevents them from scrambling.
Step 4: Beat the Egg Whites
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In a clean, dry bowl, beat the egg whites and cream of tartar (if using) until they form stiff peaks.
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The whites should hold their shape but still look glossy—not dry or crumbly.
Step 5: Fold Gently
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Add about 1/3 of the whipped egg whites into the cheese mixture and stir gently to lighten the base.
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Carefully fold in the remaining egg whites using a spatula, lifting and turning the batter to keep the mixture airy.
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Be gentle—don’t deflate the whites!
Step 6: Bake
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Pour the mixture into your prepared soufflé dish and smooth the top.
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Run your thumb along the inner edge of the dish (a “soufflé moat”) to help it rise evenly.
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Bake for 25–30 minutes, or until puffed and golden brown. Do not open the oven during the first 20 minutes—it could cause the soufflé to collapse.
🧂 Serve Immediately
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Soufflés wait for no one! Serve as soon as it’s out of the oven, while it’s tall, proud, and beautiful.
Variations & Add-Ons
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Spinach & Cheese Soufflé: Stir in some sautéed spinach for a nutrient boost.
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Herbed Soufflé: Add fresh thyme, chives, or parsley to the cheese mixture for a fresh, aromatic finish.
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Smoky Twist: Try smoked Gouda or add a pinch of smoked paprika.
Can You Make It Ahead?
Soufflés are best enjoyed fresh out of the oven, but you can prepare the base and beaten egg whites separately, then fold and bake right before serving for quicker assembly.
Final Thoughts
This classic cheese soufflé is a masterclass in simplicity and sophistication. With just a few staple ingredients and the right technique, you can create a fluffy, flavorful masterpiece that never fails to impress. Whether you’re hosting guests or simply indulging at home, this recipe delivers restaurant-quality results—straight from your oven.