Savory Cheese and Herb Soufflé (Printable)

Airy baked dish with cheeses and fresh herbs for a flavorful, elegant meal.

# Ingredient List:

→ Dairy

01 - 2 tablespoons unsalted butter (plus additional 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 tablespoons all-purpose flour

→ Herbs

07 - 2 tablespoons fresh chives, finely chopped
08 - 1 tablespoon fresh parsley, finely chopped
09 - 1 teaspoon fresh thyme leaves

→ Seasonings

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

# Steps:

01 - Preheat oven to 375°F. Butter a 1.5-quart soufflé dish and dust lightly with flour or grated Parmesan, removing excess.
02 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
03 - Gradually whisk in the milk and cook, stirring, until thickened and bubbling, about 2 to 3 minutes.
04 - Remove from heat and stir in Gruyère, Parmesan, salt, pepper, and nutmeg until cheese is melted and mixture is smooth. Cool 2 minutes.
05 - Stir in egg yolks one at a time, then fold in chopped chives, parsley, and thyme.
06 - Using an electric mixer, beat egg whites until stiff peaks form.
07 - Gently fold one-third of the egg whites into cheese mixture to lighten. Carefully fold in remaining whites until just combined.
08 - Pour mixture into prepared dish. Run thumb around edge to aid even rising.
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 feels fancy enough to impress dinner guests but comes together in under an hour
  • The combination of Gruyère and Parmesan with fresh herbs creates this incredible savory depth that tastes like you've been cooking all day
  • There's something deeply satisfying about mastering an elegant dish that used to feel out of reach
02 -
  • Soufflés are not actually as fragile as their reputation suggests—they're resilient to gentle handling, and the key is simply not opening the oven door while they're baking.
  • Room temperature ingredients, especially eggs, make a measurable difference in how well everything incorporates and rises.
  • The moment between perfectly puffed and slightly overcooked is about two minutes, so start checking at 25 minutes and trust your eyes.
03 -
  • The French technique of running your thumb around the edge of the dish creates what they call a 'top hat' effect—the soufflé rises even higher with a peaked crown.
  • Keep your oven door closed until at least 25 minutes have passed—no peeking—as the temperature drop can cause your carefully whipped egg whites to collapse.
  • If you're nervous, make this when you have a calm afternoon and no distractions, so you can give it your full attention the first time.

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