Fluffy Oven-Baked Cheese Soufflé 

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What Makes This Dish Special?

A soufflé is not just a recipe—it’s a technique. What you’re really doing is trapping air inside a structured base (béchamel + egg yolks) and then expanding that air with heat using whipped egg whites. The oven turns that air into lift, giving you the signature height and softness.

This version:

  • Is baked in one large glass dish
  • Has a creamy, custard-like interior
  • Features a deep golden, lightly crisp top
  • Can be served for lunch, dinner, or brunch

Ingredients (Serves 4–6)

Base (Béchamel Sauce)

  • 60 g (4 tbsp) unsalted butter
  • 60 g (½ cup) all-purpose flour
  • 500 ml (2 cups) whole milk, warm
  • ½ tsp salt
  • ¼ tsp white pepper or black pepper
  • Pinch of nutmeg (optional but classic)

Flavor & Structure

  • 150 g (1½ cups) grated cheese
    • Gruyère (classic)
    • Emmental
    • Cheddar (sharp)
    • Or a mix
  • 4 large eggs, separated
  • 1 tsp Dijon mustard (optional, enhances cheese flavor)

For the Dish

  • Butter for greasing
  • 1–2 tbsp grated cheese or breadcrumbs (for coating)

Equipment You’ll Need

  • Medium saucepan
  • Whisk
  • Silicone spatula
  • Clean mixing bowl (very important for egg whites)
  • Electric mixer or hand whisk
  • Oven-safe glass baking dish (like in the image)

Step 1: Prepare the Baking Dish

This step is not optional—it directly affects how well your soufflé rises.

  1. Generously butter the inside of the glass dish.
  2. Sprinkle grated cheese or breadcrumbs inside.
  3. Tilt and rotate the dish to coat all sides evenly.
  4. Tap out excess.

Why this matters:

The coating gives the soufflé batter something to “climb” as it rises, instead of sliding back down.

Step 2: Make the Béchamel Base

This creamy base is the backbone of the soufflé.

  1. Melt the butter over medium heat.
  2. Add the flour and whisk constantly for 1–2 minutes.
    • You want a pale, smooth paste (called a roux).
    • Do not let it brown.
  4. Slowly add warm milk while whisking.
  5. Continue whisking until thick and smooth.
    • The texture should be like custard or thick cream.
  7. Season with salt, pepper, and nutmeg.
  8. Remove from heat.

Step 3: Add Cheese and Egg Yolks

  1. Stir the grated cheese into the hot béchamel.
    • It should melt smoothly.
  3. Let the mixture cool for 2–3 minutes (important so you don’t cook the yolks).
  4. Add egg yolks one at a time, mixing well after each.
  5. Add Dijon mustard if using.

At this point, you have a rich, silky, cheese-custard base.

Step 4: Whip the Egg Whites (The Soul of a Soufflé)

This is where the magic happens.

  1. Make sure your bowl and whisk are completely clean and dry.
  2. Add egg whites.
  3. Whip until stiff peaks form:
    • Lift the whisk—peaks should stand upright.
    • Do not overwhip (grainy whites = broken structure).

Why egg whites matter:

They trap air bubbles, which expand in the oven and push the soufflé upward.

Step 5: Fold Gently (Do Not Rush)

This step decides whether your soufflé rises or collapses.

  1. Add ⅓ of the whipped whites into the cheese base.
    • Mix normally to lighten the base.
  3. Add the remaining whites in two batches.
  4. Fold gently using a spatula:
    • Cut down through the center
    • Scoop from bottom to top
    • Rotate the bowl
  6. Stop as soon as the mixture is uniform.

Rule:

If you stir aggressively, you destroy the air → flat soufflé.

Step 6: Fill the Dish

  1. Pour the batter into the prepared dish.
  2. Smooth the top gently.
  3. Run your thumb around the inside rim of the dish (optional chef trick).
    • Helps the soufflé rise straight upward.

Step 7: Bake to Perfection

  1. Preheat oven to 190°C (375°F).
  2. Place the dish on the middle rack.
  3. Bake for 30–40 minutes.

DO NOT:

  • Open the oven door
  • Shake the oven
  • Move the dish

What you’ll see:

  • Massive rise
  • Golden brown crust
  • Slight jiggle in the center (perfect!)

Step 8: Serve Immediately

A soufflé waits for no one.

  • Serve straight from the oven
  • Expect slight settling (normal!)
  • Texture should be:
    • Light
    • Moist
    • Creamy inside
    • Gently crisp on top

Delicious Variations

🧀 Extra-Cheesy

Add:

  • Parmesan
  • Blue cheese
  • Smoked gouda

🌿 Herb Soufflé

Fold in:

  • Chives
  • Parsley
  • Thyme

🥬 Vegetable Version

Add (pre-cooked and dry):

  • Spinach
  • Mushrooms
  • Zucchini

🥓 Protein Boost

Add:

  • Crispy bacon bits
  • Smoked turkey
  • Ham cubes

Can You Make It Ahead?

Soufflés are best fresh, but you can:

  • Prepare the béchamel and cheese base in advance
  • Store in fridge up to 24 hours
  • Whip egg whites and bake just before serving

Final Thoughts

This fluffy baked cheese soufflé casserole is proof that elegant food doesn’t need to be complicated. With simple ingredients and careful technique, you get a dish that looks dramatic, tastes luxurious, and feels deeply comforting.

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