Alpine Herb and Cheese Soufflé with Gruyère and Nutmeg

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A delicate, airy soufflé infused with nutmeg and rich Gruyère cheese, perfect for a refined mountain-inspired brunch or light dinner. This french-inspired thai ready in about 40 minutes pairs plus extra for ramekins unsalted butter, all-purpose flour, warmed whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp, plus extra for ramekins unsalted butter
• 3 tbsp all-purpose flour
• 1 cup, warmed whole milk
• 4, separated large eggs
• 1 cup, finely grated Gruyère cheese
• 1 tbsp, finely chopped fresh thyme leaves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp, freshly ground black pepper
• 1/4 tsp cream of tartar

Instructions

1. Step 1: Preheat oven to 375°F. Butter four 8-ounce ramekins thoroughly and set aside. In a medium saucepan, melt 3 tbsp unsalted butter over medium heat.
2. Step 2: Stir in 3 tbsp all-purpose flour and cook for 1-2 minutes, whisking constantly to form a roux without browning. Gradually whisk in 1 cup warmed whole milk, continuing to stir until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
3. Step 3: Remove the saucepan from heat and stir in 1 cup finely grated Gruyère cheese, 1 tbsp chopped fresh thyme leaves, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until smooth. Let cool slightly.
4. Step 4: Whisk 4 large egg yolks into the cheese sauce one at a time until fully incorporated.
5. Step 5: In a separate clean bowl, beat 4 large egg whites with 1/4 tsp cream of tartar using an electric mixer on medium speed until stiff, glossy peaks form.
6. Step 6: Gently fold one-third of the egg whites into the cheese mixture to lighten it, then carefully fold in the remaining whites until just combined, taking care not to deflate the mixture.
7. Step 7: Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet and bake for 20-25 minutes until puffed, golden on top, and set internally. Serve immediately for best texture.