Easy Cheese Soufflé

A Note from Teri on Cheese Souffle

My Cheese Soufflé is not only an absolute showstopper, it’s a truly divine dish. Interestingly enough, my mother wasn’t an especially gifted cook, but the cheese strata she served on holiday mornings was fantastic, and it’s part of the origin story of this soufflé. It’s a Teri Turner spin on a Patty Turner dish. In this weeks issue, we’re unveiling an all new Cheese Soufflé recipe, and it’s fantastic.

I was inspired to create a grown-up version, which starts with rustic Italian bread and uses three sophisticated cheeses. It’s pillowy light, and so ideal for Easter, or any spring gathering, because it’s truly a crowd pleaser. I love making it because as a food lover, the entire process is pretty much a romantic experience for me.

While I am calling it a cheese soufflé, it’s not a traditional cheese soufflé with beaten egg whites–it’s a much easier version for the average cook, but just as spectacular. The word “soufflé” is derived from the French word “souffler,” meaning “to breathe” or “to puff,” referring to how the egg whites in a traditional soufflé cause the base to rise in the oven.

Other Easy Holiday Signature Dishes

Although cooking was by no means her superpower, my mother really knew how to cook for a holiday, and her holiday magic is infused into this one. She made her signature dishes again and again because everyone loved them. And by the way, when you collect a few signature recipes, even if cooking isn’t your thing, you will create lifelong memories for yourself and your loved ones.

There are several viral versions of my mom’s recipe on my blog. Our Italian Strata, our Spinach and Feta Strata, a Salami and Gouda Strata, and a Quick Holiday Morning Strata. Growing up, we always enjoyed her Thanksgiving and Christmas stratas. A strata is a simple but spectacular dish, especially wonderful because you can put it together the night before and bake it in the morning. It’s dependably amazing.

Ingredients and Variations

• Rustic Italian sandwich bread – make sure to use a hearty bread for the best results. You can use gluten free bread if you want gluten free souffle
• Salted butter
• Fontina cheese, gruyere cheese, parmesan
• Eggs, beaten
• Milk
• Dry mustard
• Kosher salt
• Chives

Step One: Prep your Bread and Cheese

Butter one side of each slice of bread then remove the crusts and cut them into 1 ½-inch squares. Depending on the size of your bread, you could be cutting the slices into quarters or sixths. Lay the cut bread buttered side up, in an even layer in a medium-sized baking dish.

In a food processor or with a hand grater, shred the fontina and gruyere cheese, and combine in a medium bowl, then set aside. Shred or grate the parmesan and place in a separate small bowl and set aside.

Step Two: Add Liquid and Bake

Beat the eggs, milk, dry mustard, and salt together in a large bowl or in a blender.

Pour the liquid mixture over the bread in the pan. Evenly layer half the cheese blend, half the parmesan, then the remaining cheese blend, and the remaining parmesan. Using your hands, gently press down on the cheese so that the bread is completely submerged under the milk and the milk starts to come up slightly. Cover with plastic wrap and refrigerate overnight.

When you are ready to bake, remove the pan from the refrigerator and preheat the oven to 375F. The pan should rest outside the fridge for 30-45 minutes, you do not want to bake right out of the fridge. Bake the soufflé uncovered until golden brown for approximately 1 hour, turning the pan at 30 minutes. Check to see if the soufflé is fully cooked at 45 minutes and, if needed, tent it loosely with foil and cook for an additional 15 minutes. Remove from the pan from the oven and serve immediately while it’s still warm and puffy.

Optionally, sprinkle with chopped chives for garnish.