Pioneer Woman Cheese Souffle

Pioneer Woman cheese souffle is a puffy, golden egg dish with gruyere, parmesan and fresh chives that comes together in 1 hour 10 minutes. Try this easy brunch souffle for Mother's Day, Valentine's Day or date night, since it bakes right in a Dutch oven and looks stunning.

Fold the whipped egg whites into the cheese base in three gentle rounds, because that is how all the air stays in the batter. Stir hard or dump them in at once and the souffle bakes up flat and dense.

Instead of a fussy ramekin, this version bakes in a 3-quart Dutch oven coated with parmesan, which gives you crispy golden sides around a creamy center. Warming the milk first also keeps the cheese sauce silky and smooth.

Pioneer Woman Cheese Souffle

0.0 from 0 votes

Course: DinnerCuisine: American, FrenchDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

471

kcal

A silky gruyere sauce is lightened with whipped egg whites and baked until it rises tall above the pot. The parmesan-coated sides turn crisp and golden while the center stays soft and custardy.

Ingredients

• Cooking spray
  

• 3 tbsp. grated parmesan cheese
  

• 1 2/3 c. whole milk
  

• 6 tbsp. unsalted butter
  

• 6 tbsp. all-purpose flour
  

• 1 tsp. kosher salt
  

• 1 tsp. ground mustard
  

• 1/4 tsp. ground black pepper
  

• 1/4 tsp. cayenne
  

• 8 oz. shredded gruyère cheese (2 cups)
  

• 2 tsp. chopped fresh chives
  

• 9 large eggs, room temperature and separated
  

• 3/4 tsp. cream of tartar
  

Directions

• Prep the Dutch oven: Preheat the oven to 375°F with one rack in the lower third and one in the top third. Spray a 3-quart straight-sided Dutch oven with cooking spray, then sprinkle all over with 3 tablespoons parmesan to coat.
• Warm the milk: Place 1 2/3 cups whole milk in a medium saucepan over low heat. Keep it warm without letting it simmer.
• Make the roux: Melt 6 tablespoons butter in a medium skillet over medium heat until the foaming subsides. Then whisk in 6 tablespoons flour for 2 minutes until the raw flour smell disappears.
• Season the base: Whisk in 1 teaspoon kosher salt, 1 teaspoon ground mustard, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne. Once the spices are mixed in, the roux is ready for the warm milk.
• Finish the sauce: Gradually add the warm milk, whisking until very smooth, then take the pan off the heat. Stir in 8 ounces shredded gruyere and 2 teaspoons chopped chives until melted and smooth.
• Add the yolks: Transfer the cheese mixture to a large bowl. Gradually mix in 9 egg yolks until well combined.
• Whip the egg whites: Beat the 9 egg whites with 3/4 teaspoon cream of tartar in a stand mixer fitted with the whisk attachment. Use medium-high speed for 3 to 4 minutes, until medium peaks form.
• Fold in the whites: Gently fold one-third of the whites into the cheese mixture. Then repeat twice more with the rest, taking care not to deflate them.
• Fill the pot: Gently spoon the batter into the prepared Dutch oven and spread it into an even layer. Wipe the inside rim clean and make sure there is at least 1 inch of headspace.
• Bake and serve: Bake on the lower rack for 30 minutes, then lay a piece of foil on the top rack to prevent excess browning. Bake 8 to 10 minutes more until golden brown and puffy, then serve immediately.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, KitchenAid Artisan 5-quart stand mixer, OXO silicone spatula set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of gruyere?

Sharp white cheddar or Swiss both melt well and keep the nutty, savory flavor. Stick with a firm, good melting cheese, since soft cheeses can make the batter heavy.

Can I make cheese souffle ahead of time?

Souffle is best served the moment it comes out of the oven, because it begins to fall within minutes. You can make the cheese sauce a day ahead and keep it in the fridge, then warm it gently and whip the whites fresh before baking.

How do I store and reheat leftovers?

Leftovers will deflate, but they still taste good. Keep them covered in the fridge for a day or two and warm them in a low oven, though they will not puff up again.

What if I don't have a Dutch oven?

Any straight-sided 3-quart baking dish works, as long as the sides are coated well with parmesan. You can also divide the batter among smaller dishes, but check them earlier since the baking time will be shorter.

Why did my souffle fall flat?

The most common cause is deflating the egg whites, either by overmixing or by folding them in too fast. Fold in thirds with a gentle hand, and avoid opening the oven door early.