Souffles have a reputation for being difficult to make, but as long as you know how to beat egg whites (and I have a tutorial on that!) to stiff peaks, it really isn’t that difficult. Cheese souffles are the quintessential souffle and they are well worth learning to make. Fortunately, I happen to have a recipe for an Easy Cheese Souffle that I’m sharing over on the Craftsy blog (it’s free!) this weekend! The tutorial will walk you through every step of making the souffle, so you can make it with confidence even if it is your first time making one.
The souffle can be served as a light main course when paired with a salad or soup and I often make them for lunch when I’m entertaining. The souffle does need to be served soon after it comes out of the oven, but you’ll have plenty of time to chat with visiting guests while it bakes, so you won’t be working over the stove the whole time. This souffle uses Gruyére cheese, however it can be substituted with a variety of other cheeses, too. I like Fontina and Cheddar, as well.