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Jacques Pépin's Maman's Cheese Soufflé

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Experience the classic elegance of Jacques Pépin's beloved family recipe with this casserole-style cheese soufflé. Unlike traditional soufflés that can be temperamental, this forgiving version puffs beautifully while delivering rich, comforting flavors from Gruyère cheese. The silky-smooth texture comes from a perfectly executed roux base, while fresh chives add a subtle onion note that complements the nutty cheese profile. Perfect for brunch gatherings or an impressive dinner party starter! - Claude

Ingredients

6 tablespoons unsalted butter (3 ounces), plus additional to butter a 6-cup gratin dish

6 tablespoons all-purpose flour

2 cups whole milk

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

5 large eggs

10 ounces grated Swiss cheese, preferably Gruyère (about 2 1/2 cups)

3 tablespoons minced chives

Directions

Preheat oven to 400°F (205°C).

Grease a 6-cup gratin or baking dish with butter; set aside.

Melt butter in a medium saucepan over medium; whisk in flour until well combined.

Cook 10 seconds, and whisk in milk until well combined.

Cook, whisking constantly, until mixture comes to a boil and is thick and smooth, 3 to 4 minutes.

Remove from heat; whisk in salt and pepper.

Let cool in pan 10 minutes.

Meanwhile, whisk eggs in a medium bowl until well combined.

Gradually whisk eggs, cheese, and chives into cooled butter mixture until well combined.

Pour mixture into gratin dish.

Bake in preheated oven until puffy and browned on top, 25 to 30 minutes.

Serve immediately.

Servings

Serves 4 to 6

Nutrition Facts

Nutrition Per Serving (based on 4 servings) - Calories: 585; Total Fat: 45g (Saturated Fat: 26g); Cholesterol: 335mg; Sodium: 730mg; Total Carbohydrates: 18g (Dietary Fiber: 0g, Sugars: 5g); Protein: 31g

*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.

💬 Uncle Dave says... From Food & Wine

Make Ahead: Soufflé can be assembled and can stand, covered, at room temperature 2 to 3 hours before baking. It can be assembled, covered, and refrigerated up to 1 day before baking. Allow mixture to come to room temperature before baking.

🧑‍🍳 The Cook: Jacques Pépin 🔑 Keywords: souffle, cheese, Gruyere, eggs, French
🗂️ Categories: 🥞 Breakfast & Brunch, 🆕 What's New, 💡 Baking Tips
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Recipe #1506 was added on April 17, 2025 and last updated on April 18, 2025.

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