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French Gruyere Souffle - a dreamy cheese souffle flavored with French Swiss cheese, nutmeg and a pinch of cayenne

French Gruyere Soufflé

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This traditional French Gruyere Soufflé from Dorie Greenspan drew rave reviews. Flavored with Gruyère, nutmeg and a pinch of cayenne, it rose perfectly!

I make this classic cheese souffle during Lent when we need a meatless meal! Use your favorite cheese and feel like a French chef when you pull your masterpiece out of the oven.

French Gruyere Souffle in a white ceramic souffle dish

French Gruyere Soufflé

Despite the array of dirty dishes and pots in my kitchen after whipping up this French gruyere soufflé, it was totally worth the dishpan hands due to its absolute deliciousness! Bill ate two helpings and picky Nick thought it was wonderful, too.

Inside view of a French Gruyere Souffle

Meatless Option for Dinner

This cheese soufflé rose like a dream but my foil tent during the last 15 minutes of baking time didn’t stay put, so my top over browned a wee bit.  But that cheesy crust was what I coveted–so magnificent and a wonderful contrast to the tender center.  I love making this during Lent for a meatless dinner option. This terrific recipe can be found in Dorie Greenspan’s Around My French Table.

And, by the way, today is the 2 year anniversary of my blog! Thanks to each and every one of you for reading, commenting, and/or sharing my posts. It’s your continued support that keeps me going.

 

A spoonful of French Gruyere Souffle in front of the souffle dish

Tips for Making a Cheese Souffle

  • PRO-Tip: The coating of butter and bread crumbs that coat the inside of the souffle dish allow the souffle to grip the sides and get the best rise.
  • Use a large enough dish so that your souffle does not overflow its container. I know this is important from my own mishaps!!! Place your souffle on a baking sheet when you put it in the oven, just in case.
  • PRO-Tip: When you whip your egg whites, make sure there is no egg yolk contaminating them and that your beaters and bowl are scrupulously clean.
  • Any oil or grease will inhibit the whites from whipping properly and you’ll most likely need to toss the whites and start over if this happens. 
  • Gruyere cheese is a classic Swiss cheese that originates from Gruyere, Switzerland. Use another Swiss cheese if desired. Emmenthal or a domestic Swiss can be substituted.
  • Serve your souffle immediately after pulling it out of the oven. It will start to deflate immediately.

More Souffle Recipes You’ll Love:

French Gruyere Soufflé

French Gruyere Soufflé

French Gruyere Souffle - a dreamy cheese souffle flavored with Swiss cheese, nutmeg and a pinch of cayenne.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Yield 6 servings

Ingredients

  • Dried breadcrumbs
  • Butter
  • 2 1/2 cups whole milk
  • 3 tablespoons flour (I used Wondra)
  • 1/2 teaspoon kosher salt
  • A few grinds of black or white pepper
  • A pinch of cayenne pepper, optional
  • 3 grates of fresh nutmeg
  • 6 eggs
  • 8 ounces Gruyere, grated

Instructions

  1. Preheat the oven to 400º. Generously butter the inside of a 6-7 cup capacity souffle dish. Sprinkle the inside with breadcrumbs and discard any excess. Place the dish on a baking sheet, and set aside.
  2. Heat the milk in a small saucepan until it starts to simmer, and set aside.
  3. Melt the butter in a medium saucepan. Whisk in the flour and cook over medium heat, whisking continually, for a few minutes to cook off the raw flour taste. Continue to whisk as you slowly add the warm milk, then cook the sauce for another eight to ten minutes, whisking all the while. Once the sauce has thickened, season salt and pepper, a pinch of cayenne (optional) and a little bit of nutmeg. Push the sauce through a fine mesh strainer to remove any lumps and let cool about 10 minutes.
  4. Separate the eggs. Stir the yolks, one at a time, into the bechamel sauce, then stir in the cheese. Set aside.
  5. Using a hand mixer, beat the egg whites until they hold firm peaks. Then using a rubber spatula, gently stir about a quarter of the egg whites into the bechamel, followed by the remaining egg whites. Do not overmix.
  6. Carefully pour the mixture into your prepared ramekin and bake for 40-50 minutes. If it's browning too quickly, you may cover with foil after the 25-minute mark. Remove when the top is golden brown and only slightly jiggly in the center.
  7. Serve immediately after taking it out of the oven.

Notes

Dorie Greenspan's perfect Cheese Souffle. Adapted from Around My French Table.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 343 Total Fat: 23g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 243mg Sodium: 611mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 1g Sugar: 6g Sugar Alcohols: 0g Protein: 22g
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105 comments on “French Gruyere Soufflé”

  1. Happy Anniversary. You have a wonderful blog. Happy to follow your blog.
    Do visit my new blog
    http://www.foodydelight.com/

  2. that souffle looks so puffed and yummy!!

  3. Happy Blogaversary! Your souffle looks lovely! I am looking forward to making this soon.

  4. I love the idea of adding cayenne. Your cheesy crust looks absolutely delicious!

  5. Congrats on two years! That’s awesome 🙂 I just looked up Around my French Table on Amazon and they have it for sale – and it’s an awwwwesome price. This stunning cheese soufle may have been the deciding factor in how badly I needed that book. I even love that he foil tent didn’t stay in place and it got a little extra golden. Looks perfect to me.

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