Comté Cheese Souffle

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 45 mins

Comté, similar to Gruyere, gives this classic dish a slightly sweet, nutty flavor.

Mark Boughton Photography / styling: Teresa Blackburn

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


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



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