Simple Cheese Soufflé

Author Notes: When I was young, my mother kept her "house money" in a small teapot that sat on a kitchen shelf next to the sink. She planned her food budget from a portion of this, stretching to plan a week's worth of meals to feed the three of us. We were far from poor, but my folks had grown up during the Depression and were "careful". As a little girl, I remember steak as a Saturday night treat, although I liked Sunday suppers of waffles just as much.

My mother used to make her recipe for a cheese soufflé that was easy to prepare and a non-fragile version of the French style. Although it lacks the high crown of a French soufflé, it was a family favorite then as it is now. In those days, one soufflé fed the three of us. These days, portions have grown larger and my husband and I share one between us. - Lizthechef - Lizthechef

Food52 Review: What I love about this recipe is its simplicity, plus the fact that, on any given day, I always have the main ingredients in my fridge: eggs, cheese, milk, bread. Served with a handful of baby greens tossed lightly in a lemon vinaigrette, you have an elegant lunch or dinner in a matter of minutes. I think what makes this soufflé so delicious though is the choice of Gruyère cheese, which adds an extra layer of nutty flavor ... so good. I was a bit terrified by soufflés before trying this recipe, but now I know how easy they can be! - saltandpeppersf - saltandpeppersf

Serves 2

• This recipe is a Community Pick!
• This recipe was entered in the contest for Your Best Cheap Feast
• This recipe was entered in the contest for Your Best Dirt Cheap Dinner

Tags: cheese, dinner for two, savory, winter