Description
Gruyere Cheese Soufflé is an impressive main dish that is warm and full of cheesy goodness.
Ingredients
Scale
- 4 eggs, separated
- 2 tablespoons butter
- 2 tablespoons flour
- 1–1/3 cups milk
- 6 ounces gruyere cheese, freshly grated (about 1 cup)
- 4 ounces Parmesan cheese, freshly grated (about 1–1/4 cups) divided
- 1/2 teaspoon white pepper
- Pinch of cayenne pepper
- 1/2 teaspoon cream of tartar
- Freshly grated nutmeg
Instructions
- Preheat the oven to 400°F. Grease a 1-1/2 quart soufflé dish well. Sprinkle a tablespoon of grated parmesan cheese around the sides and bottom of the greased dish. Set aside.
- Separate the egg yolks and whites, and set aside.
- În an medium saucepan over medium-high heat, melt the butter.
- Whisk in the flour and cook for 2-3 minutes to form a pale roux.
- Warm the milk in the microwave for 30 seconds and stir to evenly distribute the heat.
- While whisking continuously, slowly pour the warmed milk. (The warmed liquid and even whisking will help prevent lumps from forming) into the roux until incorporated and thickened. Continue stirring for 3-5 minutes.
- Lower the heat to low and gently whisk in the egg yolks, one at a time, making sure the yolk has been incorporated into the base before adding the next one. Make sure you are stirring continuously to avoid scrambling the egg yolks.
- Remove the pan from the heat, and gradually stir in the mixture of cheeses, a handful at a time until all the cheese has melted and the sauce is thick and creamy.
- Stir in the grated nutmeg, white pepper, and pinch of cayenne pepper. The cheese base will be highly seasoned at this time because the egg whites will mellow the seasoning.
- Set aside to let cool slightly while you whip the egg whites.
- Using carefully cleaned beaters and a bowl. Whip the egg whites and cream of tartar together until they are light with air and form stiff peaks.
- Gently stir a spoonful of whipped egg whites into the cheese mixture to temper it, then carefully fold the rest of the egg whites into the cheese base with a spatula.
- Carefully spoon the soufflé mixture into the prepared souffle dish.
- Run the tip of a knife around the edge of the soufflé about an inch from the edge to help the soufflé poof up.
- Place the filled soufflé dish on a baking sheet. Transfer the baking sheet to the preheated 400°F oven for 15 minutes. Then without opening the oven door, reduce the oven temperature to 350°F and continue baking for 10-13 minutes more until the soufflé has risen and the poof is a deep golden brown.
- Remove the soufflé from the oven and serve immediately.
Notes
If you are unsure if the gruyere cheese soufflé is fully cooked, check the center with an instant-read thermometer for the interior to register 170 degrees.
