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

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