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Russ's Cheese Souffle

Russ Myers


This souffle is great when served with a tomato or mushroom sauce.

★★★★★ 2 votes
4 servings
15 Min
40 Min


3 Tbs. butter
3 Tbs. flour
1 C. milk
1 1/4 C. coarsely grated cheddar cheese (or 3/4 C. coarsely grated Swiss or Gruyere cheese)
3 eggs, separated
1 tsp. salt
1/8 tsp. pepper


1Melt butter in a saucepan over moderate heat, blend in flour, and slowly stir in milk. Heat, stirring until thickened. Add cheese and stir until melted. Beat yolks lightly, blend in a little hot sauce, and return to pan. Heat and stir for 1-2 minutes over lowest heat. Take pan off heat and mix in salt and pepper. Lay a piece of wax paper on surface of sauce and cool to room temperature. Meanwhile, preheat oven to 350 F. Beat egg whites until stiff but not dry, stir about 1/4 cup into sauce, then fold in remaining whites. Spoon into an ungreased 5-cup souffle dish and bake uncovered, 35-40 minutes until puffy and browned. Serve at once.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom