Cheese Soufflé in a Loaf Pan—Light & Airy!

Friday, January 22, 2021


Cheese Soufflé in a Loaf Pan Served Up on Livliga

For most of us we think of a cheese soufflé as something that needs to be made by a chef. It is actually easier than you think. And you don't even need to use a special soufflé dish to cook it in. Just use a loaf pan! 

Try this recipe I originally found in The Week magazine. You will find it is light in texture but hearty and satisfying in flavor.

Cheese Soufflé in a Loaf Pan


Cheese Soufflé


3 tablespoons butter, plus extra for greasing the loaf pan
1/4 cup grated Parmesan cheese
1 shallot, minced
3 tablespoons unbleached flour
1 cup 2% milk
1 cup Gruyère cheese, shredded
1/2 teaspoon Kosher salt
1/4 teaspoon ground pepper
1/4 teaspoon dry mustard
Pinch of nutmeg
3 large eggs, separated
1/4 teaspoon cream of tartar


  1. Place an oven rack in the middle position and heat oven to 350º. Grease the bottom and sides of an 8 1/2-by-4 1/2-inch loaf pan (preferably glass). Sprinkle 2 tablespoons Parmesan into pan and shake to coat evenly.
  2. Melt 3 tablespoons butter in a medium saucepan over medium heat. Add shallot and cook until softened, about 2 minutes. Stir in flour and cook until golden, about 1 minute. Slowly whisk in milk. Bring to a simmer and cook, whisking constantly, until thickened and smooth, about 1 minute. Off the heat, whisk in the Gruyère, salt, pepper, mustard, and nutmeg. Transfer mixture to a large bowl. Whisk in yolks until completely incorporated, and set aside.
  3. In a separate bowl, beat egg whites and cream of tartar (with an electric mixer/Kitchenaid at medium speed or by hand) until stiff peaks form.
  4. Working with a quarter of the whites at a time, gently fold them into yolk mixture until almost no white streaks remain. Pour mixture into prepared pan and sprinkle with remaining 2 tablespoons Parmesan. 
  5. Bake until top is nicley browned and center jiggles slightly, 25-30 minutes. Bring it straight from the oven to the table. 

Nutritional Information 

Serves 4. Calories per serving 311; Fat 22.7g; Sodium 571mg; Carbohydrate 10.5g; Dietary Fiber 0.2; Protein 16.8.

To make it a meal

Add a simple green salad with a light vinaigrette.

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