Classic French Cheese Soufflé Recipe

Preparation Time: 15 mins | Cooking Time: 30 mins | Serves: 4


  • 2 tbsp unsalted butter, plus extra for greasing
  • 2 tbsp all-purpose flour
  • 1 cup milk, warm
  • 4 large eggs, separated
  • 1 cup grated Gruyère cheese (or any good melting cheese)
  • A pinch of nutmeg
  • Salt and pepper to taste


  1. Prepare the Oven and Dish:
    • Preheat the oven to 375°F (190°C). Grease a 6-cup soufflé dish with butter and lightly dust with flour.
  2. Make the Béchamel Sauce:
    • Melt 2 tbsp butter in a saucepan over medium heat. Stir in flour and cook for about 2 minutes without browning. Gradually whisk in warm milk and bring to a boil. Cook until the sauce thickens. Remove from heat.
  3. Combine Ingredients:
    • Stir egg yolks into the béchamel sauce. Add the grated cheese, nutmeg, salt, and pepper. Mix until the cheese is melted.
  4. Whip the Egg Whites:
    • In a clean bowl, beat egg whites until stiff peaks form. Gently fold them into the cheese mixture, taking care not to deflate the whites.
  5. Bake the Soufflé:
    • Pour the mixture into the prepared dish. Bake for 25-30 minutes, until the soufflé is puffed and golden. Serve immediately.

A cheese soufflé is best enjoyed fresh from the oven, when it’s at its most fluffy and airy. Serve it as a main course with a light salad or as a luxurious starter. For a wine pairing, a crisp white wine like Chardonnay complements the rich, creamy flavors of the soufflé beautifully. Bon appétit!

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