Soufflé au fromage

  • Preparation time: 20 minutes
  • Baking time: 45 minutes
  • Makes 4 servings.


  • 6 eggs
  • 150 grams (5+ oz.) grated cheese, e.g., gram Gruyère (US "Swiss" cheese and other "cheez whiz" products not recommended)
  • Butter (for the sauce and for greasing the mold)
  • 1 tablespoon of all-purpose flour
  • Some milk
  • ¼ teaspoon ground white pepper
  • Pinch of salt
  • Optional: ¼ teaspoon ground nutmeg


  • Soufflé mold
  • E.g., round dish, 18 cm (7 inch) diameter, 5 cm (2 inch) deep, that is also OK for serving
  • Wire whisk
  • Small bowl
  • Medium size saucepan
  • Medium size bowl
  • Hand-mixer


  • Pre-heat the oven to 210 °C (400 °F)
  • Grease the soufflé pan with butter
  • Separate the egg yolks from the whites
  • Briefly beat the egg yolks
  • Make béchamel sauce:
  • In the saucepan, make a roux, by melting the butter over low heat, and when the butter starts to foam, add the flower all at once; mix well with a wooden spoon or whisk
  • Little by little, add milk and mix well, until you have a fairly thick (but not pasty) sauce
  • Take the roux off the heat, add the egg yolks, and very quickly (!!!! we are not making an omelet) whisk the yolks thoroughly into the roux, to obtain a thick mass
  • Mix in the pepper and (optional) nutmeg
  • Mix in the grated cheese
  • Simmer and stir until the cheese has melted
  • Add a pinch of salt to the egg whites, and beat until stiff
  • Fold the egg whites into the béchamel cheese sauce
  • Note: discard the liquidy stuff at the bottom of the mixer bowl)
  • Transfer the sauce mass to the soufflé pan
  • Bake for 40-45 minutes
  • Do not open the oven door during the baking - the soufflé will collapse!


  • Must be served immediately after baking!


  • Optional/variations: cheese + spinach, spinach without cheese, smoked salmon, smoked salmon + cheese

red-blue line

©2002-2016 P. Fournier. All rights reserved worldwide. No part of this publication may be used without permission from the author.