Try the Easiest Cheese Soufflé

A Note from Teri

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.

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.

This past Christmas, I envisioned a more grown up version of my childhood strata, and I was inspired to create mini soufflés served in individual soufflé dishes and featuring gruyere, fontina, and parmesan cheese. They were a total hit with my gathering of friends. People loved their individual soufflé dishes, and by the way, they were unbelievably fun to make.

We’d been invited to another gathering, Brian and Ryan’s party, a few days later, and while the mini soufflés were wonderful, this was a larger event, and I thought a magnificent round version served in a braiser would be a true show stopper. Everyone who knows me knows I love to show up at a party with a spectacular dish.

When Roy and I arrived at the party, the festive vibe was like charcuterie on steroids, beautifully placed all over the home. My soufflé turned out to be the centerpiece of the dining room table, and quite frankly, people ate it like wolves. They were out of their minds devouring this deliciousness, and I was beyond delighted. One of the guests, Valentine, was reminiscing about it recently. She called it “divine” and said, “It was the best thing I ate all holiday season! I stood over it and wanted to hip stomp people away so I could have it all to myself!” So that pretty much says it all.

If you’re looking for a wonderful dish to make for Easter, a spring gathering, a breakfast or brunch with friends, or even a dinner party the night before a holiday with a side salad, this is an excellent choice. It’s truly a crowd pleaser.

Ingredients