Best-Ever Cheese Soufflé

Name: Best-Ever Cheese Soufflé
Total time: 1 h
Yield: 6
Ingredients: 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 1/4 cups heavy cream; 4 large eggs, separated, plus 3 large egg whites; 3 tablespoons dry sherry; 6 ounces Gruyère cheese, shredded (2 packed cups); 2 tablespoons sour cream; 1 1/4 teaspoons kosher salt; 1 teaspoon Dijon mustard; 1/2 teaspoon dry mustard; 1/4 teaspoon cayenne pepper; 1/4 teaspoon cream of tartar

2,137 Ratings
6 Reviews

Diners—and the chefs who feed them—are embracing retro dishes. At New York City's The Darby, Alexandra Guarnaschelli perused old supper-club menus for inspiration and came away with ideas for dishes like this cheese soufflé and a chilled tomato soup that are classics that never go out of style. This light and airy soufflé boasts both Parmigiano-Reggiano and Gruyère cheeses, and gets a little sharp complexity from Dijon mustard and dry mustard. Pair it with a vinaigrette-dressed salad and a baguette for an elegant lunch. Slideshow: Endangered French Classics

By Alexandra Guarnaschelli

January 2011

Gallery

Credit: © Matthew Armendariz

Recipe Summary

total:

1 hr

active:

20 mins

Yield:

Directions

Step 1
Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano-Reggiano.

Advertisement
Step 2
In a medium saucepan over medium-high heat, melt butter. Stir in flour to make a paste. Gradually whisk in cream and bring mixture to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer base to a large bowl; let cool. Stir in egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 1/4 cup of Parmigiano-Reggiano.
Step 3
Put egg whites in a large stainless steel bowl. Add cream of tartar. Using an electric mixer, beat egg whites until firm peaks form. Fold one-third of whites into the soufflé base to lighten it, then fold in remaining whites until no streaks remain.
Step 4
Scrape mixture into prepared dish. Run your thumb or a towel around the inside rim of the dish to wipe away any crumbs. Bake for about 35 minutes, until soufflé is golden brown and puffed. Serve right away.

Suggested Pairing

Fresh, white peach–inflected Pinot Grigio.

Sort by: Newest

Newest Oldest

Food & Wine Member

11/21/2021

Ok, it tasted great to me. Hubs thought it was a bit salty. Looked again at recipe and it says "6 oz of Guyere (two packed cups)" - 6oz is only 3/4 of a cup - this could be when the train left the rails cuz I put in two packed cups. Will make again with cheese adjustment and let you know!

Food & Wine Member

10/31/2021

The title doesn't disappoint! I've never made a souffle before. My mom makes a zucchini souffle that's delicious. I got this brick of Dubliner cheese from Costco, and I'm less than thrilled with it, so I'm looking for recipes to use it. I also have a chunk of BellaVitano that's been hanging around for a long time. The BellaVitano is like a parm. It's become one of my favorite cheeses since discovering it.

Thought a souffle might be a good use for the Dubliner. These cheeses together make a most DELICIOUS souffle!! I may have to get more of this cheese I don't really like just to make the souffle again in the future! Haha!

Wish I could add a pic here. It has a beautiful rise!

Food & Wine Member

11/29/2020

I found that this was a really easy to follow recipe. I’ve never made a soufflé before and was a bit nervous to try it as my family was getting hungry. I knew it would take me a bit of time to get going. Once this bad boy was done, the smell was amazing! I’ve never seen my family eat something so ravenously. This recipe was absolutely delicious. I would give it more stars if I could!

josette007

01/03/2020

My worst soufflé. The béchamel was so greasy between the heavy cream and the butter. Much more than usually. The soufflé didn’t really have any flavor.

Nancy O'Connor

07/22/2019

This recipe is really great and much easier than I expected. My 12-yr-old has made it twice. We agree with other commenters that it's too salty, so cut the salt in half or leave out completely. Wonderful as a main course served with olive bread and asparagus with cherry tomatoes.

Rebecca Soule

04/16/2017

Much too salty. If I did this recipe again, I wouldn't add any salt. Between the cheese and sherry there's plenty of sodium.

Back to Best-Ever Cheese Soufflé

All Reviews for Best-Ever Cheese Soufflé

- of Reviews

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Best-Ever Cheese Soufflé

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews (6)

All Reviews for Best-Ever Cheese Soufflé

Your Profile

Best-Ever Cheese Soufflé

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews (6)

All Reviews for Best-Ever Cheese Soufflé