Classic Cheese Soufflé Recipe

If you’ve ever dreamed of pulling a golden, puffed soufflé straight from the oven, this recipe is for you. Light, airy, and full of cheesy flavor, the classic French cheese soufflé is far less intimidating than it looks. With just a few pantry staples and the right technique, you can serve up a dish that feels both comforting and elegant.

This version uses Gruyère (or sharp cheddar), a hint of nutmeg, and fluffy whipped egg whites to create that signature rise. Perfect as a light main course with a salad and glass of wine, or as an impressive side dish at dinner, it’s guaranteed to wow your guests—or simply elevate a cozy meal at home.

🧾 Ingredients (Serves 4–6)

For the Base (Roux):

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup warm whole milk

Flavor Boosters:

1 cup grated Gruyère or sharp cheddar cheese
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon black pepper

Egg Mixture:

4 large egg yolks
5 large egg whites
¼ teaspoon cream of tartar (optional, for stabilizing)

Optional Add-Ins:

Chopped fresh chives
Crumbled cooked bacon
A pinch of cayenne pepper

👩‍🍳 Instructions

Step 1: Prepare the Dish

Preheat oven to 375°F (190°C).
Generously butter a 1.5–2 quart soufflé dish and coat with Parmesan or breadcrumbs. This helps the soufflé rise evenly.

Step 2: Make the Roux

Melt butter in a medium saucepan over medium heat.
Whisk in flour and cook for 1–2 minutes until bubbly (but not browned).
Slowly whisk in warm milk and cook until thickened, about 2–3 minutes. Remove from heat.

Step 3: Add Cheese and Yolks

Stir in cheese, nutmeg, salt, and pepper until smooth.
Let the mixture cool slightly, then whisk in the egg yolks one at a time.

Step 4: Beat the Egg Whites

In a clean bowl, beat egg whites (with cream of tartar, if using) until stiff, glossy peaks form.

Step 5: Fold Gently

Stir one-third of the whites into the cheese base to lighten it.
Carefully fold in the remaining whites with a spatula—lift and turn to keep the batter airy.

Step 6: Bake

Pour mixture into the prepared dish. Smooth the top and run your thumb along the inside rim (a “soufflé moat”) to encourage even rising.
Bake for 25–30 minutes without opening the oven. The soufflé should be puffed and golden.

🧂 Serving

Soufflés are best enjoyed immediately—serve it tall, hot, and proud straight from the oven.

🌟 Variations & Add-Ons

Spinach & Cheese: Fold in sautéed spinach before baking.
Herbed Soufflé: Add thyme, parsley, or chives for fresh flavor.
Smoky Twist: Use smoked Gouda or add smoked paprika.

❓ Can You Make It Ahead?

Soufflés are best fresh, but you can prepare the cheese base and keep the beaten whites separate. When ready to serve, fold together and bake.

🥂 Final Thoughts

This classic cheese soufflé is a true showstopper: fluffy, flavorful, and timelessly elegant. With simple steps and attention to detail, you’ll have a restaurant-worthy dish straight from your oven—perfect for both special occasions and everyday indulgence.

Classic Cheese Soufflé: Light, Fluffy, and Impressively Delicious

Classic Cheese Soufflé Recipe

🧾 Ingredients (Serves 4–6)