This traditional French Gruyere Soufflé from Dorie Greenspan drew rave reviews from my gang. Flavored with Gruyère, a grating of nutmeg and a pinch of cayenne, it rose perfectly!
I make this classic French 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 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.
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.
More Souffle Recipes You’ll Love:
- Asparagus Souffle from Simply Recipes
- Mini Spinach Souffles from That Skinny Chick Can Bake
- Bacon and Chive Souffle from The Little Kitchen
- Carrot Puff from That Skinny Chick Can Bake
- Easy Cheese Blintz Casserole Souffle from This is How I Cook
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.
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 1x
- Category: Entree, Vegetarian
- Cuisine: French
- Dried breadcrumbs
- 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
- 2–3 grates of fresh nutmeg
- 6 eggs
- 8 ounces Gruyere, grated
- 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.
- Heat the milk in a small saucepan until it starts to simmer, and set aside.
- 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.
- Separate the eggs. Stir the yolks, one at a time, into the bechamel sauce, then stir in the cheese. Set aside.
- 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.
- 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.
- Serve immediately after taking it out of the oven.
Dorie Greenspan’s perfect Cheese Souffle. Adapted from Around My French Table.