This French cheese soufflé is light, fluffy, and full of cheese. With just a few simple ingredients like eggs, cheese, milk, and butter, you can make a soufflé that rises beautifully in the oven and melts in your mouth.
What Is a Cheese Soufflé?
A cheese soufflé (in French, soufflé au fromage) is a savory baked dish made with a thick white sauce (called béchamel), egg yolks, whipped egg whites, and grated cheese. As it bakes, the egg whites puff up, making the soufflé rise tall and fluffy.
The name soufflé comes from the French word for “to puff,” which is exactly what it does in the oven. The outside is golden and crisp, while the inside is soft and cheesy—almost like a warm cheese cloud.
Soufflés can be sweet or savory. This version is a traditional savory one made with Gruyère cheese, but you can use other types too.
Why I Love This Recipe?
I first tasted a cheese soufflé in a small bistro in Paris. It was hot from the oven, with a golden crust and a soft, airy inside. I was surprised at how light it was, even though it was full of cheese.
When I started making them at home, I realized it wasn’t as hard as it looked. The steps are simple if you go slowly and stay organized. It’s now one of my favorite dishes to make when I want something that feels special but doesn’t take too long.
Even if your soufflé falls a little, it still tastes amazing—and people are always impressed.
Key Ingredients & Substitutions for Cheese Soufflé
Butter: Used to make the sauce and grease the dish. I recommend to use high quality butter – it really makes the difference!
Flour: Combines with butter to form a thick base (roux).
Milk: Makes the sauce smooth and creamy.
Eggs: Yolks go into the sauce for richness; whites are whipped to make it rise.
Gruyère Cheese: Classic choice for a nutty, melty flavor. You can also use Comté, Emmental, or sharp cheddar.
Salt, Pepper, Nutmeg: To season the soufflé. A little nutmeg gives it that French touch.
Dijon Mustard (Optional): Adds a hint of sharpness and depth.
Equipment You’ll Need
- Soufflé Dish or Ramekins: Tall sides help the soufflé rise evenly.
- Small Saucepan: To make the white sauce.
- Whisk: For the sauce and beating egg whites.
- Mixing Bowls: One for the egg yolk mixture, one for the egg whites.
- Spatula: For folding ingredients together gently.
- Grater: For shredding cheese.
Step-by-Step Instructions for Perfect Cheese Soufflé
Step 1: Prepare the Dish
- Preheat the oven to 375°F (190°C).
- Grease the inside of a soufflé dish with butter. Sprinkle with grated cheese or breadcrumbs to coat the sides.
Step 2: Make the Béchamel
- In a small saucepan, melt 2 tablespoons (30g) of butter.
- Stir in 2 tablespoons (15g) of all-purpose flour and cook for 1–2 minutes to make a roux.
- Slowly add ¾ cup (180ml) warm milk, whisking constantly until the mixture thickens and becomes smooth.
- Take off the heat and season with a pinch of salt, pepper, and nutmeg. Let it cool slightly.
Step 3: Add Yolks and Cheese
- Whisk in 3 egg yolks, one at a time.
- Stir in ¾ cup (75g) grated cheese. Set the mixture aside.
Step 4: Beat the Egg Whites
- In a clean bowl, beat 3 egg whites with a pinch of salt until stiff peaks form.
- Add one spoonful of the whipped whites to the sauce to lighten it.
- Gently fold in the rest of the whites with a spatula. Don’t stir too hard—keep the air in the mixture.
Step 5: Bake
- Pour the mixture into the prepared dish. Run your thumb around the edge to help it rise evenly.
- Bake for 25–30 minutes until puffed and golden.
- Serve immediately before it starts to fall.
Expert Tips for the Best Cheese Soufflé
Use room temperature eggs: They whip better and give more volume.
Don’t open the oven early: This can make the soufflé collapse.
Grease the dish well: It helps the soufflé climb up the sides as it bakes.
Serve right away: Soufflés fall quickly after baking, so enjoy it fresh.
Serving Suggestions
A cheese soufflé is lovely on its own, but it’s even better with a simple green salad on the side. You can also serve it with a slice of crusty baguette, a glass of white wine, or a few slices of smoked salmon or cured ham if you want to make it part of a larger meal.
Make-Ahead and Storage
Make-Ahead: You can prepare the béchamel and yolk mixture ahead of time. Just fold in the whipped egg whites before baking.
Storage: Soufflés are best eaten fresh, but leftovers can be kept in the fridge for 1 day.
Reheating: Reheat gently in the oven at 300°F (150°C). It won’t be as puffy but will still taste good.
Frequently Asked Questions (FAQ)
My soufflé didn’t rise—what happened?
It could be that your egg whites were under or over whipped. Also, folding too aggressively can knock out the air needed to rise.
Can I make it ahead of time?
You can prepare the base in advance, but whip and fold in the egg whites just before baking for the best rise.
Can I use different cheese?
Yes! Comté, Emmental, and sharp cheddar all work. Softer cheeses don’t rise as well.
French Cheese Soufflé Recipe (Soufflé au Fromage)
- Total Time: 50 minutes
- Yield: 4 serving 1x
Description
This French Cheese Soufflé Recipe (Soufflé au Fromage) will give you a light, fluffy, and savory French cheese soufflé, that’s made with Gruyère cheese, egg whites, and a creamy béchamel base. It’s elegant and comforting and perfect for brunch, lunch, or even as a starter.
Ingredients
- 2 tbsp (30g) unsalted butter (plus more for greasing)
- 2 tbsp (15g) all-purpose flour
- 3/4 cup (180ml) warm milk
- 1/4 tsp salt
- Pinch of pepper
- Pinch of ground nutmeg
- 3 large eggs, separated
- 3/4 cup (75g) grated Gruyère cheese (or Emmental, Comté)
- 1/2 tsp Dijon mustard (optional)
Instructions
- Prepare the Dish: Preheat the oven to 375°F (190°C). Grease a medium soufflé dish or 4 small ramekins with butter. Coat the sides with a little grated cheese or breadcrumbs.
- Make the Béchamel: In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes. Slowly add the milk, whisking until the sauce thickens. Season with salt, pepper, and nutmeg. Let cool for a minute or two.
- Mix in Yolks and Cheese: Whisk in the egg yolks one at a time, then stir in the grated cheese and mustard (if using). Set aside.
- Whip Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Fold Together: Add a spoonful of the whipped egg whites to the cheese mixture to loosen it, then gently fold in the rest. Be careful not to deflate the batter.
- Bake: Spoon the mixture into the prepared dish. Smooth the top and run your thumb around the inside edge. Bake for 25–30 minutes until risen and golden brown. Serve immediately.
Notes
Don’t overmix when folding in the egg whites—keep it light and airy.
Greasing the dish and running your thumb around the edge helps the soufflé rise straight.
You can use other cheeses like cheddar or Parmesan, but Gruyère gives the most classic flavor.
Serve your soufflé right from the oven—it will start to deflate after a few minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: French
Nutrition
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 6g
- Protein: 11g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
