The very small but prevalent part of my DNA, which is French, shines through in my food taste. This Gruyère and Parmesan Cheese Soufflé is just what I need to keep that part of my DNA ever so happy. I started making souffles a little over a year ago. The first one that I nailed after trying out recipes and experiencing many failed attempts, was on New Years Eve of last year, 2021. The original recipe comes from Williams-Sonoma. I have adapted it and swapped out the original cheddar cheese for Parmesan and have added a baking time of 45 minutes for this size in a 9 inch round souffle dish. I’ve also added tenting the souffle once it becomes golden/tan in color to avoid burning. Enjoy this for virtually any meal of the day.

Gruyère and Parmesan Cheese Soufflé

Ingredients

4 Tbs. unsalted butter

7 large eggs

1/4 cup all-purpose flour

1 cup whole milk, heated

1 tsp. sea salt

1/2 tsp. freshly ground pepper

3/4 cup shredded Gruyere cheese

1/4 cup freshly grated Parmesan cheese, preferable Parmigiano-Reggiano

1/4 tsp. cream of tartar

Prepare

1. Preheat the oven to 350°F (180°C). Butter a 6-cup (48-fl. oz./1.5 l.) souffle mold with 1 tablespoon of the butter. Refrigerate for 10 minutes.
2. Separate the eggs, putting 4 yolks in a small bowl and all the whites in a large bowl. Bring the yolks and whites to room temperature. Save the extra yolks for another use.
3. In a saucepan over low heat, melt the remaining 3 tablespoons butter. When it foams, stir in the flour and cook, stirring, about 1 minute.
4. Add the hot milk, salt and pepper, raise the heat to medium, and bring to a boil, whisking constantly. Reduce the heat to low and boil, whisking constantly, about 1 minute. Remove from the heat, add the egg yolks, Gruyere, and Parmesan and whisk to mix well. Set aside.
5. Using a balloon whisk or an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form.
6. Using a spatula, gently fold one-third of the egg whites into the cheese mixture, then fold the cheese mixture gently but quickly into the remaining egg whites.
7. Pour the mixture into the chilled souffle mold and place on a baking sheet.
8. Bake until puffy and golden and a toothpick inserted into the center comes out clean, about 45 minutes. Tent once souffle begins to become a golden-tan color to avoid burning. Serve at once. Serves 4-6.