French Gruyere Soufflé

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

I make this classic Cheese Soufflé Recipe 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.

Why You Must Make this 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.
• It makes a delicious meatless entree.

Soufflé 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–it was magnificent and a wonderful contrast to the tender center.
• I love making this cheese soufflé recipe during Lent for a meatless dinner option. This terrific recipe can be found in Dorie Greenspan’s cookbook, Around My French Table (affiliate link).
• And, by the way, today is the 2 year anniversary of my blog (now the 16+ year anniversary as of updating this post)! 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 Soufflé

• PRO-Tip: The coating of butter and bread crumbs that coat the inside of the soufflé dish allow the souffle to grip the sides and get the best rise.
• Use a large enough dish so that your soufflé does not overflow its container. I know this is important from my own mishaps!!! Place your soufflé 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. 
• Gruyère cheese is a classic Swiss cheese that originates from Gruyères, Switzerland. Use another Swiss cheese if desired. Emmenthal or a domestic Swiss can be substituted.
• Serve your soufflé immediately after pulling it out of the oven. It will start to deflate immediately.

More Soufflé Recipes You’ll Love:

• Asparagus Soufflé from Simply Recipes
• Easy Cheese Blintz Casserole Soufflé from This is How I Cook
• Bacon and Chive Soufflé from The Little Kitchen
• Individual Chocolate Soufflés
• Mini Spinach Soufflés 
• Fresh Strawberry Soufflé
• Carrot Puff 
• Lemon Soufflés

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The Recipe:

French Gruyere Soufflé

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Yield 6 servings

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

5.0 Stars (3 Reviews)

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.
4. Continue to whisk as you slowly add the warm milk, then cook the sauce for another eight to ten minutes, whisking all the while.
5. 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.
6. Separate the eggs. Stir the yolks, one at a time, into the bechamel sauce, then stir in the cheese. Set aside.
7. 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.
8. 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.
9. Remove when the top is golden brown and only slightly jiggly in the center.
10. 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: 343Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 243mgSodium: 611mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 22g

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