Genius Recipes
Jacques Pépin's Genius Cheese Soufflé Skips the Fussiest Step
Happy 84th birthday, dear Jacques!
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43 Comments
DianeKirkland
December 27, 2020
It made me very sad that the comment rated as "top" mentioned that the poster thought Jacques Pepin was dead. How can that make anyone feel good? If he sees it, it will hurt especially considering the recent loss of his wife.
Please THINK.
Please THINK.
Limely
December 27, 2020
I left my comment a full year ago, before covid madness, and for the record, it was meant to praise Monsieur Pépin for giving my family a lovely food tradition that I enjoyed as a child, giving me beautiful memories of eating together with my family before my parents divorced and my family crumbled. I can still taste that soufflé, and enjoy it to this day as I eat it with my own little family.
My comment was not meant as an insult; I am not someone who dabbles regularly in the foodie world, nor do I even watch cooking shows these days. Perhaps I should have omitted to say that I did not realize Monsieur Pépin was alive, but it was meant in excitement for the realization that he is alive and well, and was made a full year ago. I'm sorry to hear of the loss of his wife and would send my condolences if I could. I would also edit my prior comment if I couldn't, but for some reason Food52 does not allow this.
My comment was not meant as an insult; I am not someone who dabbles regularly in the foodie world, nor do I even watch cooking shows these days. Perhaps I should have omitted to say that I did not realize Monsieur Pépin was alive, but it was meant in excitement for the realization that he is alive and well, and was made a full year ago. I'm sorry to hear of the loss of his wife and would send my condolences if I could. I would also edit my prior comment if I couldn't, but for some reason Food52 does not allow this.
Diana
August 1, 2020
Jacques Pepin's cheese souffle that was his mother's recipe looks very easy to make. My question is what size gratin dish did he use. I know he said 5 cups but what would the dimensions be? I would like to have the exact measurements .
Diana
Diana
SandraH
August 1, 2020
When I’m not sure of the volume a dish I have might hold, I’ll test how many cups/litres of water I can pour into it to check if big enough (or maybe too big) for the size of dish the recipe calls for. Hope this may help.
Marsha S.
August 1, 2020
I do the same...especially after my husband told me to do it!!!!!Sometimes the simple solution is right in front of us and we don't see it...it's called common sense! LOL!
FrugalCat
January 16, 2020
I cut the recipe in half and also used cheddar cheese. A winner. So great to make a souffle without the egg white whipping nonsense!
Michael B.
January 13, 2020
Jeanean- I’d keep the cheese as is and add crab they say you are not supposed sea food and cheese but you know we do all the time I think it would be great with a cup of crab
I have made this several times and it’s too good not to make my wife wants me to toss in veggies too
This recipe works with cheddar as well but gruyere is better to my taste
Let us know when you try it
I have made this several times and it’s too good not to make my wife wants me to toss in veggies too
This recipe works with cheddar as well but gruyere is better to my taste
Let us know when you try it
mudd
January 17, 2020
You’re correct, just add some crab. Where I am, Maryland, they do warm crab dips/spreads with cheddar , etc. Just not my favorite thing. However love with parm, Romano! Even Jacques puts parm on linguini with clam sauce.
Jeanean
January 12, 2020
I would like to make a crab soufflé using this recipe. I would appreciate any thoughts about amounts of both crab and cheese if I were to make this version. None of the crab soufflé recipes I’ve seen use any cheese other than Parmesan. Thanks in advance.
Mary A.
December 26, 2019
Thrilled not to have to beat egg whites! I made this as written. Used a round ceramic souffle dish. It was perfect and perfectly delicious. Will make again...and again. Thank you Jacques.
Kiernan M.
December 20, 2019
Claudine sounds like she's the WORST.
TXExpatInBKK
December 25, 2019
Wow, I'm not sure why you felt the need to go to the effort to type that. Or what it has to do with the recipe.
Tara M.
December 25, 2019
Because anyone who would put cauliflower in a perfectly good cheese soufflé, is a monster, that’s why.
Marsha S.
December 19, 2019
Will this souffle work in a 2 quart oval corning ware vessel? I don't have anything that is 5 cups!
mudd
December 19, 2019
Think that would be too big. I don’t know if it can be multiplied 1.5 times. Look at the link in the article to the Washington post version. The pan doesn’t need to be oval. Do you have Pyrex or Corning squares that would hold about 6 cups?
mudd
December 19, 2019
BTW-the reason Jacques makes it in an oval rather than round is that you get more cheesy surface kind of almost crust in an oval than a circular soufflé dish
Limely
December 19, 2019
I grew up eating this soufflé! My Dad made it probably yearly or more, and I can definitely vouch for its deliciousness. I had no idea Jacques Pépin was still alive, what a great video, I wish I could pop it into my old recipe book alongside his recipe! ;)
mudd
December 19, 2019
The gratin baking dish used here is by Staub. Any idea of the size? The Staubs I’ve seen on line are way larger than 6 cups. (Looking for an incentive for my other to gift one in cherry or met blue!)
Jade D.
December 18, 2019
Happy Birthday Chef Pepin! I’m so excited to try this recipe. You are always an inspiration! I have a question. Could you also make these as individual servings in ramekins? And would that change the cooking time?
mudd
December 18, 2019
In the intro to this, there is a link to the Washington Post article on a variation of this recipe that is baked in individual dishes
Jeanette F.
December 18, 2019
This wondeful recipe ran in my local paper many years ago and has been a favorite, in regular rotation. Since it is not a true souffle, we call it Souffless at my house. Depending upon what I have on hand, I sometimes replace the Gruyère with a sharp, aged cheddar.
Joanne H.
December 18, 2019
When you say you can make this ahead a day, do you cook it first? Or, do you prepare the souffle ingredients, refrigerate, then the next day place all in the pan and bake? Thank you!
JP
December 18, 2019
See step 2 of recipe: "Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook. If setting aside for a few hours, the soufflé can remain outside at room temperature. If assembling a day ahead, refrigerate and bring back to room temperature before baking."
Joanne H.
December 18, 2019
Thank you JP, this will be part of our Christmas dinner this year. Good to know I can prepare earlier in the day then pop in the oven. Merry Christmas!
Carol-Ann D.
December 18, 2019
Heart. Throb. Still, after all these years. Oh, and one fabulous chef. Bon anniversarie, chef.
Karista
December 18, 2019
One of my favorite Food52 cooking videos yet! I have the biggest chef crush on Jacque. Happy Birthday Chef!
SandraH
December 18, 2019
Happy Birthday Jacques! I love watching you cook and your recipes are wonderful! 🎂👏❤️
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