Looking for a dish that’s impressive, delicious, and surprisingly simple to make? Say bonjour to the classic cheese soufflé! With its golden crust, airy texture, and rich cheesy flavor, this iconic French recipe is the perfect way to elevate your brunch, lunch, or even a light dinner.

In this post, we’ll walk through how to make a foolproof cheese soufflé, even if you’re a beginner in the kitchen. Let’s whip up something beautiful, shall we?

What Is a Cheese Soufflé?

A soufflé is a baked dish made with a flavorful base (usually a béchamel sauce) and beaten egg whites. As it bakes, the egg whites expand, giving the soufflé its signature puffed-up look. A cheese soufflé uses cheese—typically Gruyère, Comté, or sharp cheddar—to give it that rich, savory flavor.

Ingredients You’ll Need

This recipe serves 4 and is perfect for a medium-sized soufflé dish or 4 ramekins.

For the base:

• 2 tablespoons unsalted butter (plus more for greasing)
• 2 tablespoons all-purpose flour
• 1 cup whole milk, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of ground nutmeg

For the soufflé:

• 3 large eggs, separated
• 1 cup grated Gruyère or sharp cheddar cheese
• 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)

Step-by-Step Instructions

1. Prep Your Dish

Preheat your oven to 375°F (190°C). Generously butter your soufflé dish or ramekins and lightly dust them with grated Parmesan or breadcrumbs. This helps the soufflé climb as it rises.

2. Make the Roux

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly until the mixture bubbles but doesn’t brown.

3. Add the Milk

Gradually whisk in the warm milk and cook until the sauce thickens—about 2-3 minutes. Season with salt, pepper, and nutmeg. Remove from heat.

4. Add Yolks and Cheese

Let the béchamel cool slightly. Then, stir in the egg yolks one at a time, followed by the grated cheese. Set aside.

5. Whip the Egg Whites

In a clean, dry bowl, beat the egg whites (and cream of tartar, if using) until stiff peaks form. They should be glossy and hold their shape.

6. Fold It Together

Gently fold a third of the egg whites into the cheese mixture to lighten it. Then carefully fold in the remaining egg whites. Be gentle—overmixing can deflate the batter.

7. Bake

Pour the mixture into the prepared dish(es). Run your thumb around the inside edge of the dish—this helps the soufflé rise evenly. Bake for 25–30 minutes (less for ramekins), or until puffed and golden. Do not open the oven door while baking!

Tips for the Perfect Soufflé

• Use room temperature eggs for better volume when whipping.
• Don’t overfold the egg whites into the base—you want to keep that airy structure.
• Serve immediately—soufflés wait for no one and start to deflate as they cool!

Serving Suggestions

Serve your cheese soufflé with a crisp green salad and a glass of white wine for an effortlessly elegant meal. It’s perfect for brunch gatherings or as a light, satisfying dinner.

Final Thoughts

Making a cheese soufflé might seem intimidating, but with the right steps and a little care, it’s absolutely doable at home. Plus, there’s nothing more satisfying than watching that golden dome rise in the oven!

Have you tried making a soufflé before? Let me know in the comments below—or share your favorite variation (bacon and chive, anyone?).

Bon appétit!