French Gruyere Soufflé
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.
Cheese Soufflé Recipe
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.
Souffle Recipe for a Meatless/Vegetarian Entree
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 cheese souffle recipe 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.
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:
- Asparagus Souffle from Simply Recipes
- Easy Cheese Blintz Casserole Souffle from This is How I Cook
- Bacon and Chive Souffle from The Little Kitchen
- Individual Chocolate Souffles
- Mini Spinach Souffles
- Fresh Strawberry Souffle
- Carrot Puff
- Lemon Souffles
French Gruyere Soufflé
French Gruyere Souffle - a dreamy cheese souffle flavored with Swiss cheese, nutmeg and a pinch of cayenne.
- 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
- 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.
Amount Per Serving: Calories: 343Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 243mgSodium: 611mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 22g
108 Comments on “French Gruyere Soufflé”
This is SO good!! My kids loved it! And I love how easy it is to make!
I don’t think I’ve ever made such a delicious tasting dish!
I have always been a little scared to tackle souffle, but this recipe made it easy! I love the single serving size. It didn’t seem quite so intimidating in miniature!
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.
I love the idea of adding cayenne. Your cheesy crust looks absolutely delicious!
Happy Blogaversary! Your souffle looks lovely! I am looking forward to making this soon.
that souffle looks so puffed and yummy!!
Happy Anniversary. You have a wonderful blog. Happy to follow your blog.
Do visit my new blog