Pop open the bubbly and impress your friends and family. Light, airy, yet completely decadent, Maman’s Cheese Soufflé is the perfect dish to kick off any holiday brunch.
Whether you are looking for an elegant brunch dish or showstopping dinner idea, this cloud of fluffy cheese and eggs is as delicious as it is show stopping. Just add a salad like Roasted Fennel and Pear Salad and you will have a meal to remember.
Maman’s Cheese Soufflé might look impressive, but it takes only a handful of humble ingredients. With the exception of the Gruyère the rest are everyday staples.
- Unsalted Butter – This is the base that creates the velvety, silky béchamel sauce. Also used to grease the gratin dish to prevent the souffle from sticking.
- Parmesan Cheese – Adds a nutty note to the souffle while also being used to help dust the baking dish, preventing the souffle from sticking and giving it texture.
- Flour – All purpose flour combined with the butter creates the roux for the béchamel sauce.
- Whole Milk – Adds richness and a creamy, luxurious texture to the béchamel.
- Salt – Enhances all of the flavors of the ingredients.
- Black Pepper – Adds a delicate hint of earthy spice.
- Eggs – Adds richness to this souffle while also giving it its distinct rise and airy texture.
- Gruyère Cheese – This rich, creamy, slightly nutty cheese is idea for melting.
- Chives – Brings a savory note and delicate onion flavor.
How to Make Maman’s Cheese Soufflé
While some soufflés can be intimidating, this recipe that originates from Jaques Pepin’s mom, or maman, skips the step of separating the eggs. There’s no need to beat egg whites into towering stiff peaks, instead adding the warm béchamel to the whole whisked eggs.
Time needed: 55 minutes
This light, airy, creamy, and delicate soufflé is just as easy to make as it is impressive to serve. Whether it’s part of a brunch or first course, this is sure to become a family favorite.
Preheat your oven to 400 degrees. Butter a 5 to 6 cup gratin dish. Sprinkle half of the parmesan cheese into the buttered dish, coating all sides and the bottom.
Heat a saucepan over medium heat and melt the butter. Whisk in the flour and allow it to cook for ten seconds.
Pour in the milk while continually whisking. Keep stirring until it comes to a boil and thickens. Let it boil for two minutes before removing from the heat and stirring in the salt and pepper. Allow it to cool enough to handle while you proceed with the eggs.
Use a fork to break up all of your eggs and beat them well. Once the béchamel sauce has cooled, quickly whisk in the cheese, eggs, and chives.
Pour the mixture into the prepared baking dish. Sprinkle the remaining parmesan over the top. You can also top with three additional slices of Gruyère if desired. Bake the soufflé for 40 minutes or until the top is browned and it has puffed up. Serve immediately and enjoy!
While Gruyère and other types of Swiss cheese are classic for this, feel free to use your favorite cheese. Cheddar is a great option as well as gouda or Toma.
Like things spicy? Add a pinch of cayenne, or finely minced peppers like a roasted poblano or serrano. A pinch of dry mustard would also compliment the flavors of the cheese.
This recipe calls for five extra-large eggs. However, if all you have is large, you can use six eggs instead.
The batter for Maman’s Cheese Soufflé can be made ahead of time. If you plan on baking it that day you can leave it out on the counter at room temperature. The batter can also be made the day before you plan on baking it and refrigerated. If you decide to refrigerate the batter, let the baking dish come to room temperature prior to placing it into the oven.
Top Tip for Maman’s Cheese Soufflé
It’s that time of year when doing things ahead allows you to relax and be in the moment with family and friends. This dish is ideal for any holiday brunch or even Christmas morning. It can easily be prepared the night before and then baked the morning of. However, when baking it the next day always make sure that you allow it to come to room temperature first.
Maman’s Cheese Soufflé
- 1 saucepan
- 1 whisk
- 1 bowl
- 1 5 to 6 cup gratin dish
- 6 tbsp unsalted butter, plus extra to grease the baking dish
- 1/4 cup parmesan cheese, finely grated
- 6 tbsp all purpose flour
- 2 cups whole milk
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 5 extra large eggs can use 6 large eggs
- 2 1/2 cups Gruyère, grated plus three slices for garnish, optional
- 3 tbsp chives, minced
- Preheat oven to 400 degrees.
- Butter a 5 to 6 cup gratin dish. Sprinkle have of the parmesan into the dish, rotating it until the bottom and sides are coated.
- Heat a saucepan over medium heat and melt the butter.
- Add the flour and mix well with a whisk until it has fully absorbed the butter and is free of lumps. Cook it for an additional 10 seconds.
- Pour in the milk while continuously whisking. Keep whisking until the béchamel sauce has come to a boil and thickened. Allow it to cook for an additional 2 minutes after that.
- Remove from the heat and allow it to cool enough to handle.
- Add the eggs to a bowl and break the yolks with a fork and then beat them well.
- When the béchamel has cooled, quickly whisk in the eggs, salt, pepper, Gruyère cheese, and chives.
- Pour into the prepared gratin dish. Sprinkle the other half of the parmesan cheese over the top. If adding, top with the 3 slices of Gruyère cheese.
- Bake for 40 minutes or until it has puffed up and the top is deeply browned.
- It will remain inflated for a while but is best served immediately.