SaveClassic Cheese Soufflé
Gruyère-Parmesan soufflé that rises 3 inches above the ramekin. French tradition, deeply flavorful, surprisingly forgiving.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $9.00 · $2.25/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 4 tbsp unsalted butter (plus extra for ramekin)
- 1/4 cup grated Parmigiano-Reggiano (plus extra for coating ramekin)
- 1/4 cup all-purpose flour
- 1 1/4 cup whole milk (warm)
- 1 tsp kosher salt
- 1/4 tsp white pepper
- 1 pinch freshly grated nutmeg
- 1 tsp Dijon mustard
- 4 piece large egg yolks
- 1 cup Gruyère cheese (finely grated)
- 5 piece large egg whites (room temperature)
- 1/4 tsp cream of tartar
- 1 tsp lemon juice (fresh)
- 1 tbsp fresh chives (minced, for finish)
Instructions
- 1
Preheat oven to 400°F with rack in lower third. Butter a 6-cup soufflé dish (or 4 ramekins) with softened butter, brushing upward strokes. Coat with Parmigiano, tapping out excess.
Upward brush strokes give the soufflé traction to climb. Real technique — not kidding.
- 2
Make béchamel: melt 4 tbsp butter in a saucepan over medium. Whisk in flour, cook 90 seconds without browning (blond roux).
Blond roux = creamy base. Browned roux = wrong flavor here.
- 3
Whisk in warm milk a splash at a time, keeping smooth. Cook 3-4 minutes until very thick, like pudding.
- 4
Off heat, whisk in salt, white pepper, nutmeg, Dijon. One at a time, whisk in yolks. Stir in Gruyère and 1/4 cup Parmigiano until melted.
Off-heat prevents scrambling yolks. Cool 5 minutes before adding whites.
- 5
Beat egg whites with cream of tartar and lemon juice on medium until foamy, then high until they hold stiff, glossy peaks that just start to droop.
Copper or stainless bowl. Never plastic — traps fat, kills the rise. Glossy peaks, not dry.
- 6
Fold 1/3 of whites into warm base to lighten — vigorous. Add remaining whites, fold gently with a spatula in 12-15 strokes, stopping before fully combined. A few streaks of white = perfect.
Overfold = deflated soufflé. Underfold is better than overfold.
- 7
Pour into prepared dish. Smooth top with spatula. Run your thumb around the inner edge — creates the 'top hat' rise.
The thumb-groove separates a home cook from a soufflé master.
- 8
Bake 25-30 minutes without opening oven. Should rise 2-3 inches above rim, deeply golden, gently jiggly in center.
NO PEEKING until 25 minutes. Cold air collapses them instantly.
- 9
Serve IMMEDIATELY — they deflate in 2-3 minutes. Shower with chives. Crack the top with a spoon and pour a little warm cream into the center for restaurant drama (optional).
Pairs With
French Chardonnay
Flinty minerality matches cheese, acid cuts richness.
Sparkling, dry
Bubbles reset the palate between bites.
Dry, not sweet
Apple acidity pairs with Gruyère universally.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Edith Piaf, jazz manouche, and the kind of music that makes butter taste like love.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Room-temp egg whites whip higher. 30 minutes on the counter before starting.
- •One tiny speck of yolk in the whites and they won't whip. Separate in 3 bowls.
- •Diners wait for the soufflé. The soufflé does NOT wait for diners.
Substitutions
- Gruyère → Comté or Emmental
- Parmigiano → Pecorino Romano
- white pepper → black pepper (dots in batter)
Leftovers
Don't bother. Soufflé is a moment.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
