Gruyère or Comté Cheese Soufflé

Cheese souffle recipe

The Spruce / Cara Cormack

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
303 Calories
22g Fat
11g Carbs
16g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 303
% Daily Value*
Total Fat 22g 28%
Saturated Fat 12g 58%
Cholesterol 166mg 55%
Sodium 492mg 21%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Protein 16g
Calcium 410mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This traditional cheese soufflé is light, airy, and savory—everything a cheese soufflé should be! This easy recipe can be whipped up in 15 minutes for flawless results. Gruyère and Comté cheese can be used interchangeably in this bistro classic.


  • 4 tablespoons plus 2 tablespoons butter (softened)
  • 1/4 cup finely grated Parmesan cheese
  • 1/3 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Scant 1/8 teaspoon grated nutmeg
  • 6 large eggs (separated)
  • 8 ounces grated Comte or Gruyere cheese
  • 1/2 teaspoon cream of tartar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cheese souffle
    The Spruce / Cara Cormack
  2. Preheat the oven to 400 F. Brush the inside of a large soufflé dish with 2 tablespoons of softened butter. Sprinkle the Parmesan onto the buttered surface of the dish and gently shake the dish to spread the cheese evenly up the sides.

    Brush the souffle dish with butter
    The Spruce / Cara Cormack
  3. In a large saucepan set over medium heat, melt 4 tablespoons of butter. Whisk the flour into the melted butter, and cook, stirring constantly, for 1 minute.

    Whisk flour into melted butter
    The Spruce / Cara Cormack
  4. Slowly stir the milk into the butter mixture, and cook, stirring constantly, until it thickens.

    Slowly stir milk into butter mixture
    The Spruce / Cara Cormack
  5. Remove the milk from the heat and stir in the salt, pepper, nutmeg, egg yolks, and cheese.

    Remove the milk from the heat
    The Spruce / Cara Cormack
  6. In a separate clean, dry bowl, beat the egg whites and cream of tartar until the egg white form stiff peaks.

    Beat the white egg
    The Spruce / Cara Cormack
  7. Stir a few spoons of the egg whites into the cheese mixture and then gently fold the remaining egg whites into the soufflé batter.

    The Spruce / Cara Cormack
  8. Pour the batter into the prepared soufflé dish and bake it for 25 to 30 minutes, or until the soufflé is puffed and deep golden brown.

    Pour batter in dish
    The Spruce / Cara Cormack
  9. Serve the cheese soufflé immediately. Enjoy!

    Baked cheese souffle
    The Spruce / Cara Cormack