Comté Cheese Souffle

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 45 mins

Serve with a simple side of endives braised in butter and lemon, or tender sautéed greens.


4tablespoons butter, plus extra to coat souffle dish
4tablespoons all-purpose flour
1 3/4cups 2% reduced-fat milk
1/4teaspoon salt
1/4teaspoon Coarsely ground black pepper
1/8teaspoon grated nutmeg
2cups (8-ounces) shredded Comté cheese
4-- eggs, separated


  1. Preheat oven to 375F. Lightly coat the bottom and sides of a 2-quart soufflé dish with butter.
  2. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour; cook and stir for 2 minutes. Gradually add milk, stirring constantly to blend. Add salt, pepper and nutmeg. Bring to a low boil. Reduce heat and simmer, stirring, until thickened.  Add cheese; stir until melted. Remove from heat. Beat in egg yolks, one at a time. Cool.
  3. Beat egg whites until stiff and smooth. Blend a dollop of whites into the cheese mixture to lighten it. With a rubber spatula, gently fold cheese mixture into remaining egg whites, using an up-and-down, circular motion, until only a few white streaks remain.
  4. Spoon into soufflé dish and bake 35 to 40 minutes. Serve immediately

Nutritional Info *per serving

  • Calories 490
  • Glycemic Load 0
  • Fat 37g
  • Saturated Fat 21g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 11g
  • Cholesterol 285mg
  • Sodium 560mg
  • Potassium 280mg
  • Carbohydrate 12g
  • Fiber 0g
  • Sugars 6g
  • Protein 28g
  • Trans Fat 0.5g
  • Vitamin A 25%
  • Vitamin C 0%
  • Calcium 70%
  • Iron 8%