Delicious and filling for a lunch or as a side dish for dinner, this Cheese Soufflé is super easy to make and will become your new obsession!
One of my first jobs in the restaurant industry was at a Swiss-French bistro on Balboa Island in Newport Beach. I was working as a commis chef and doing all of the grunt work, from peeling endless bags of potatoes to slicing what seemed like a thousand onions a day. Three months into working there, I was tasked with the dessert station and faced with the enemy most young chefs fear: soufflés. Notorious for being difficult to make, I was obviously extremely nervous. However, after a few attempts and some soufflés tossed in the trash before the head chef could see, I got the hang of it.
Now, I want to get one thing straight: you shouldn’t be nervous about making a soufflé at all. And this recipe will give you the confidence you need. This cheese soufflé with Gruyère and Parmesan has all of the scrumptious cheesy flavor you crave and is much easier to make than you think. Just make sure to follow the recipe with a sharp eye, beat those egg whites to stiff peaks, fold gently with a rubber spatula, and trust the process—because the result is absolutely divine. The savory, umami flavor of the cheese, coupled with sharp, tangy notes of Dijon mustard, is what makes this recipe so irresistible and delicious.
Why didn’t my soufflé rise?
While there are numerous reasons why soufflés might not rise properly, the most common culprit is improper egg white preparation. If the egg whites aren’t beaten to stiff peaks or have any traces of egg yolks, fat, or oil, they won’t trap enough air to create a lift. Additionally, if you stir in the egg whites too aggressively instead of gently folding, you’ll collapse the air bubbles, resulting in a deflated soufflé.
How do I store leftovers?
Soufflés are easy to make and best eaten the same day—however, if you must, cover the dish tightly in plastic wrap and store it in the refrigerator for up to 2 days. Bear in mind that the texture will lose some of its airiness and might become a little dense. I recommend eating it directly from the fridge, but if you would like to reheat it, then you can pop it in the microwave for 1-2 minutes to gently warm it.
Serving suggestions
While this cheese soufflé is delicious on its own, it tastes even better when it’s served with a few side dishes. I recommend serving it alongside this lovely Mediterranean Salad With Pomegranate Lemon Dressing. The tartness from the pomegranate seeds and nuttiness from the pepita seeds will cut through the richness of the cheese soufflé perfectly. You can also pair it with this Parmesan-Roasted Asparagus or with a side of Sautéed Broccoli. If you want to keep it simple, just pick up a crusty baguette and call it a day!
Cheese Soufflé
Ingredients
- 4 tablespoons unsalted butter divided
- 1/3 cup all-purpose flour
- 1 3/4 cups whole milk
- 1 tablespoon grated Parmesan cheese
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper to taste
- 6 large eggs separated
- 8 ounces Gruyère cheese grated
- Fresh chopped chives or parsley for garnish
Instructions
- Preheat your oven to 400°F. Brush a 1 1/2-quart soufflé dish with 1 tablespoon of melted butter.
- In a medium saucepan over medium heat, melt the remaining 3 tablespoons of butter. Stir in the flour and whisk for about 2 minutes until it forms a smooth paste. Do not let it brown.
- Gradually whisk in the milk until the sauce thickens and is smooth. Remove the pan from heat and stir in the Parmesan and Dijon mustard along with salt and pepper.
- Let the sauce cool slightly. Then, whisk in the egg yolks one at a time until well combined. Fold in the grated Gruyère cheese.
- Whisk the egg whites with a pinch of salt in a clean bowl until stiff peaks form. Then, gently fold them into the sauce in three additions, being careful not to deflate the batter.
- Transfer the mixture into the prepared dish, leaving a gap of about 1 inch from the top. Bake for 20-30 minutes, or until the soufflé is puffed and golden on top.
- Remove the soufflé from the oven and serve right away while it is still airy and light. It will deflate quickly after baking. Garnish with chives or parsley.
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