This Parmesan and Gruyere cheese souffle, made with stiffly whipped egg whites for height and Parmesan and Gruyere for flavor, is a simple and elegant starter for dinner or a main course for lunch. The recipe is from Darina Allen, who is essentially the Julia Child of Ireland.
Regardless of whether you’ve ever attempted to make a showstoppingly light, ethereally airy souffle in the past, you can easily achieve that oh-so-lofty, ooh-inducing appearance. Darina Allen, the creative genius behind this recipe, explains, just fill the souffle dishes to the top, then smooth them with a spatula. One last thing. Run your thumb–rinsed and dried on a clean kitchen towel, please–around the top edge of the dishes before they go in the oven. All that’s left is to sit back and prepare to accept accolades. Originally published April 6, 2010.–Renee Schettler Rossi
Parmesan and Gruyere Souffle
- Quick Glance
- 15 M
- 45 M
- Serves 8 to 10
Special Equipment: 8 individual souffle dishes, 2 1/2-by-1 1/2 inches high; or 1 large dish, 6-by-2 1/2 inches high
IngredientsEmail Grocery List
Recipe Testers Reviews
These soufflés were glorious right out of the oven—positively a sight to behold. They were so airy they seemed to make the cheeses lighter, as if we were eating just the very essence of the ingredients instead of the ingredients themselves. My guests and I joked that these soufflés actually made us feel like we had to sit a bit taller, use cloth napkins, and eat with our elbows removed from the table. One issue I did have, however, was that the milk never came to a boil. This didn’t pose a problem in the end, as it still thickened, so don’t worry if your sauce doesn’t simmer.