• Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes


  • 2 tablespoons unsalted butter, melted + 4 tablespoons unsalted butter, softened
  • 2 tablespoons bread crumbs (Italian style)
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup Gruyère cheese, shredded
  • ½ teaspoon salt
  • ¼ teaspoon Dijon mustard
  • Pinch of ground nutmeg
  • 5 eggs, separated
  • ½ teaspoon cream of tartar


  1. Preheat the oven to 350°F and remove any extra rack in the oven. The soufflé should be baked on the lowest rack possible and will puff upward.
  2. Pour 2 tablespoons of the melted butter in a 6-cup soufflé or casserole dish. Add the bread crumbs and move the dish to distribute the crumbs until they coat all sides. Set aside.
  3. In a large sauté pan, heat the remaining 4 tablespoons of butter over low heat until melted and foamy. Add the flour and whisk until a paste forms. This is a roux. Cook for 1 minute. Slowly add the milk, whisking until combined. Bring to a simmer, whisking, until slightly thickened.
  4. Then add the cheese, salt, mustard and nutmeg. Whisk to combine. Allow sauce to cool slightly.
  5. Remove from heat and transfer to a large bowl. Add 5 egg yolks. Whisk until combined. Set aside.
  6. In the bowl of an electric mixer, combine the egg whites and cream of tartar. Whip on high until stiff peaks form.
  7. Fold the egg whites, in stages, into the soufflé base, until the mixture is light and the egg whites and base are incorporated. Transfer the mixture to a soufflé dish. The mixture should go all the way to the top. Smooth out the top with an offset spatula.
  8. Bake for 35 minutes. Serve immediately.
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