Simple Cheese Soufflé

May 13, 2011
3 Ratings
Photo by Linda Xiao
  • Serves 2
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

Test Kitchen Notes

I love the idea of an un-fussy yet impressive dish that I have a hope of success with. This recipe also sounded delicious and it did not disappoint on either front—wow and yum! I used 12-grain bread instead of whole wheat, and the caraway seeds complemented the nuttiness of the Gruyère nicely, while also adding to the non-traditional rustic-ness of the soufflé.

The soufflé fell a bit when I removed it from the oven but I attribute that to my inexperience with the recipe (and with soufflés in general), not to the recipe. I look forward to a loftier result next time. Because there WILL be a next time. —Jeannette C

What You'll Need
  • 2 slices whole wheat bread
  • 1 cup milk
  • 1 cup grated Gruyère cheese
  • 1 tablespoon unsalted butter
  • 1 pinch kosher salt
  • 1 pinch ground black pepper
  • Pinch cayenne
  • 2 egg yolks
  • 3 egg whites
  1. Preheat oven to 350° F.
  2. Using a food processor, pulse the bread into crumbs.
  3. In a medium-sized saucepan, scald the milk.
  4. Add the breadcrumbs, grated cheese, butter, salt, pepper and cayenne to the milk.
  5. Cook, stirring, over low heat until the cheese melts.
  6. Remove pan from heat and stir in the egg yolks.
  7. Beat the egg whites until stiff. Fold into soufflé mixture.
  8. Pour into a buttered soufflé dish.
  9. Bake for 30 minutes.

See what other Food52ers are saying.

  • LittleMissMuffin
  • dymnyno
  • saltandpeppersf
  • TheWimpyVegetarian
  • fiveandspice

26 Reviews

LittleMissMuffin September 25, 2018
Do those little individual size souffle dishes really take 30 minutes?
Cary May 25, 2016
What size is the souffle dish?
dymnyno May 24, 2016
I love this simple delicious dish!
JillR October 4, 2011
This looks delicious. Could you please tell me how I can make it for me people? I'm entertaining this weekend and would love to serve it to a crowd. Thanks so much!
JillR October 4, 2011
I meant "make it for more people." Thanks!!
Lizthechef October 4, 2011
I would use an additional soufflé dish and make an entirely separate and extra soufflé.
saltandpeppersf May 27, 2011
can i call dibs on this recipe? think it would be delicious with a green salad on the side... yum!
saltandpeppersf May 27, 2011
congrats on being an editor's pick!
Lizthechef June 11, 2011
Hey, just home from vacation in NYC - thank you so much for your EP!
And Liz, I'm definitely looking for this to be a finalist.....:-) Perfect dish!
dymnyno May 20, 2011
Still in Sicily and loving it! Next to Lucca and then to the French open.
Mary, I definitely want to hook up with you when you get back. We're heading to southern Italy on vacation next year and I'm looking for ideas. Someone else I know just got back from Sicilia last week and really loved it!! Have wonderful travels!!!
dymnyno May 20, 2011
Liz, I think this the best recipe! It is a perfect example of how a recipe doesn't have to sound cheap...this is inexpensive and very elegant.
Lizthechef May 20, 2011
Thanks, Mare, awaiting your recipes from Sicily! Welcome home...
fiveandspice May 16, 2011
Love it! I never would have thought of souffle as a cheap dinner, but it totally can be. Such a very, very delicious way to eat cheaply!
Lizthechef May 17, 2011
I'm pretty sure my mother used inexpensive cheese too...
livetoeat10 May 16, 2011
Oh gosh ! I just love your recipes , I happened to stumble upon the spinach gratin recipe last week and made it over the weekend , it was DIVIIIIIIIIIIINE! I love souffles but am so scared to try them. This one seems simple and I'm definitely going to try this one too.
Lizthechef May 16, 2011
Thanks so much - and this is a snap to make - honest.
wssmom May 14, 2011
I love this! Spare, but elegant! Frugal without being cheap! Yay! :)
Lizthechef May 14, 2011
Thanks so much - yes, frugal indeed.
I love any kind of souffle, but especially cheese souffles. This looks like a perfect lunch or dinner with a salad to me. Saved this to make really soon!! And I love the photo - great job, Liz!!!
Lizthechef May 14, 2011
Mine in this shot actually rose higher - don't answer the phone when you take a soufflé out of the oven! Thanks, CS ;)
gingerroot May 13, 2011
Simply lovely!
Lizthechef May 14, 2011
Thanks, this is a "regular" at our house after, wow, too many years.
Lizthechef May 13, 2011
Thanks, Elizabeth, it is such a simple recipe but we always had eggs and cheese in the fridge, and so inexpensive...Even now, I have made this with a salad and great bread for lunch with friends.
MyCommunalTable May 13, 2011
Love love love souffle. My mom remembers her mom making it for her when she would come home from lunch. My gramma always said, "You always seem to have eggs and milk in the fridge. Why not?" You recipe sounds great.