Metro Weekly

Savor Recipe: Cheese Souffle

A delicious and practically foolproof recipe

Cheese Soufflé — Photo: Craig Bowman

If you are an aspiring home chef, Jacques Pépin, who has appeared on more than 600 PBS cooking show, is one hell of a teacher. His style is easy-to-follow and practical. This amazing soufflé is his mamam’s recipe. It’s delicious and practically foolproof.

Cheese Soufflé ingredients — Photo: Craig Bowman


  • 6 tablespoons unsalted butter, plus additional to butter a 5- to 6-cup gratin dish
  • 1/4 cup finely grated Parmesan cheese
  • 6 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 extra-large eggs (or 6 large ones)
  • 2-1/2 cups grated cheese, preferably Gruyère (about 6 ounces), plus 3 more optional slices for garnish (roughly 2-inch by 3-inch)
  • 3 tablespoons minced chives

1. Pre-heat the oven to 400°F. Butter bottom and sides of a 6 cup gratin dish (or 10″ pie pan)

2, Sprinkle half of the parmesan cheese into the dish. Make sure you coat everything.

3. Melt butter in a saucepan. Add flour and mix in well with a whisk. Cook for 10 seconds.

4. Add the cold milk and whisk until mixture comes to a strong boil, about 2 minutes. When thick and smooth, remove from heat and stir in salt and pepper.

5. Cool for 10 minutes. Meanwhile, break the eggs into a bowl and beat well with a fork. Slice the remaining cheese.

6. Mince the chives.

7. Working quickly, add the eggs, cheese, and chives to the sauce, and mix to combine.

8. Pour into buttered gratin dish and sprinkle surface with remaining parmesan. Arrange 3 slices of cheese in a circle in center.

9. Bake for 30-35 minutes, until puffy and well-browned on top. It’s best served immediately.

Questions? Text Craig at 202-217-0996 or email

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