Three-Cheese Soufflé is a rich and airy dish that combines the creamy decadence of cheese with the elegance of a classic French soufflé. This dish is perfect for special occasions, brunch, or whenever you want to impress your guests with something sophisticated yet comforting. Combining sharp cheddar, tangy Parmesan, and nutty Gruyère, this soufflé boasts a depth of flavor that pairs beautifully with a crisp salad or a glass of wine. Despite its reputation for being finicky, this recipe is straightforward, rewarding you with a beautifully puffed, golden masterpiece.
Ingredients
- 3 tbsp unsalted butter, plus extra for greasing
- 3 tbsp all-purpose flour
- 1 cup whole milk, warmed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Gruyère cheese
- 4 large eggs, separated
- 1/4 tsp cream of tartar
Instructions
- Prepare the Dish:
- Preheat the oven to 375°F (190°C). Grease a 6-cup soufflé dish or individual ramekins with butter. Sprinkle with a little Parmesan cheese to coat the inside, tapping out any excess.
- Make the Base:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, forming a roux. Gradually whisk in the warm milk until smooth and thickened. Remove from heat and season with salt, pepper, and nutmeg.
- Add the Cheese and Yolks:
- Stir the Parmesan, cheddar, and Gruyère into the warm sauce until melted and smooth. Let it cool slightly, then whisk in the egg yolks, one at a time.
- Whip the Egg Whites:
- In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form. Gently fold one-third of the egg whites into the cheese mixture to lighten it, then fold in the remaining whites, being careful not to deflate the mixture.
- Assemble and Bake:
- Pour the mixture into the prepared dish, filling it about three-quarters full. Place the dish on a baking sheet and bake for 25-30 minutes for a large soufflé, or 15-18 minutes for individual ones, until puffed and golden brown.
- Serve Immediately:
- Remove the soufflé from the oven and serve immediately to enjoy its impressive rise and airy texture.
