Savory Cheese Herb Soufflé (Printable Version)

A light, airy baked dish combining rich cheeses and fresh herbs for a flavorful experience.

# What You Need:

→ Dairy

01 - 2 tbsp unsalted butter (plus extra for greasing)
02 - 1 cup whole milk
03 - 1 cup grated Gruyère cheese
04 - 1/4 cup grated Parmesan cheese

→ Eggs

05 - 4 large eggs, separated

→ Base

06 - 3 tbsp all-purpose flour

→ Herbs

07 - 2 tbsp fresh chives, finely chopped
08 - 1 tbsp fresh parsley, finely chopped
09 - 1 tsp fresh thyme leaves

→ Seasonings

10 - 1/4 tsp freshly ground black pepper
11 - 1/4 tsp salt
12 - Pinch of ground nutmeg

# How to Make It:

01 - Preheat oven to 375°F. Butter a 1.5-quart soufflé dish and dust lightly with flour or grated Parmesan, tapping out excess.
02 - Melt butter in a medium saucepan over medium heat. Stir in flour and whisk constantly for 1 minute until golden.
03 - Gradually whisk in milk. Continue stirring until mixture thickens and bubbles, about 2 to 3 minutes.
04 - Remove from heat. Stir in Gruyère, Parmesan, salt, pepper, and nutmeg until cheese melts and mixture is smooth. Let cool for 2 minutes.
05 - Blend in egg yolks one at a time, then fold in chopped chives, parsley, and thyme.
06 - Using an electric mixer, beat egg whites in a clean bowl until stiff peaks form.
07 - Fold one-third of egg whites into cheese mixture to lighten. Gently fold in remaining egg whites until just combined without overmixing.
08 - Pour mixture into prepared dish. Run thumb around edge to help rising evenly.
09 - Bake for 25 to 30 minutes until puffed and golden brown. Avoid opening oven during baking.
10 - Serve at once to preserve height and texture.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes less than an hour from start to table, which feels like getting away with something
  • That moment when you pull it from the oven and it's actually risen perfectly is pure kitchen magic
  • The combination of Gruyère and Parmesan with fresh herbs tastes elegant but comforting, like French cooking made personal
02 -
  • Eggs at room temperature beat to higher volume than cold eggs, so take them out of the fridge twenty minutes before you start
  • The key to a successful soufflé isn't mystery or magic, it's clean beaters, proper folding technique, and not opening the oven door prematurely
  • Soufflés appear more intimidating than they actually are, and once you've made one successfully, you'll have the confidence to make them again and again
03 -
  • The thumb-around-the-edge technique actually works because it creates a thin wall that helps the soufflé climb straight up rather than spreading outward
  • If you beat egg whites in a copper bowl, they reach even higher volume because of a chemical reaction, but a clean stainless steel bowl works perfectly fine
  • Watching a soufflé rise through the oven window never gets old, and it's one of the most satisfying things you can witness in your kitchen

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