This Savory Leek and Gruyere Soufflé is a showstopper that combines creamy richness with a light, airy texture. The earthy sweetness of leeks pairs perfectly with the nutty, melt-in-your-mouth Gruyere, creating a flavor that’s both comforting and elegant. With just 30 minutes of prep and 18 minutes in the oven, it’s surprisingly simple to whip up for a dish that feels gourmet.
After a quick 2-hour chill, the soufflé bakes into golden perfection, with a delicate crust giving way to a velvety interior. It’s a dish that impresses at brunch or dinner, offering a balance of savory depth and indulgent creaminess. Every bite is a celebration of flavor and texture, making it a recipe you’ll want to savor and share.
Ingredients for Savory Leek and Gruyere Soufflé
- 1 tablespoon (½ oz/14g) plus 3 tablespoons (1 ½ oz/43 g) butter, room temperature (for greasing and cooking)
- 1 small leek stalk, washed and thinly sliced (about 1 ¼ cups/4 oz/115 g)
- 6 tablespoons (1 oz/28 g) grated parmesan cheese (for coating ramekins)
- 3 ½ tablespoons (1 oz/30 g) all-purpose flour
- 1 cup (8 fl oz/240 ml) whole milk
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 4 large egg yolks, at room temperature
- 5 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- 1 ½ cups (3 oz/85 g) grated Gruyère cheese (can substitute with Swiss cheese if needed)
Step-by-Step Instructions
- Prepare the Ramekins: Grease six (6 oz) ramekins with 1 tablespoon of butter. Coat the inside with grated parmesan, tapping out any excess. Refrigerate until ready to use.
- Make the Béchamel Base: In a medium saucepan, melt 3 tablespoons of butter over medium-low heat. Add sliced leeks and sauté for 2-3 minutes without browning. Stir in flour to form a paste and cook for 1 minute. Gradually whisk in milk until smooth. Cook until thickened, about 1-2 minutes. Season with salt, pepper, and Dijon mustard. Transfer to a large bowl and let cool slightly.
- Incorporate Egg Yolks: Whisk in egg yolks one at a time until fully blended. Cover and refrigerate the base until needed (can be made up to 2 days in advance).
- Preheat the Oven: Set the oven to 400ºF (200ºC) and ensure there’s enough space for the soufflés to rise.
- Whip Egg Whites: In a stand mixer or with an electric hand mixer, combine egg whites and cream of tartar. Whisk on medium-low for 2 minutes until foamy, then increase to high speed until stiff peaks form (about 4 minutes).
- Fold Ingredients: Gently fold ⅓ of the egg whites into the béchamel base to loosen it. Add the remaining whites and fold until combined. Finally, fold in the grated Gruyère.
- Fill Ramekins: Remove the prepared ramekins from the fridge and place them on a baking sheet. Fill each ramekin to the top with the soufflé batter. Smooth the surface with an offset spatula.
- Bake: Transfer to the oven and bake for 18-20 minutes, until risen and golden brown. Avoid overbaking for a gooey center.
- Serve Immediately: Take the soufflés straight from the oven to the table and enjoy while hot.
Perfect Pairings: Serving Suggestions
This savory leek and Gruyère soufflé shines as a star dish, but it pairs beautifully with a simple green salad dressed with a light vinaigrette. For a heartier meal, serve alongside roasted vegetables or a crusty baguette to soak up the gooey center. A crisp white wine, like Sauvignon Blanc, complements the rich flavors perfectly.
Time-Saving Tips for Busy Cooks
Prepare the soufflé base up to 2 days in advance and store it in the fridge—this cuts down on prep time when you’re ready to bake. If you’re short on time, skip chilling the ramekins after buttering and coating them with Parmesan. Just ensure they’re well-coated to prevent sticking.
Storage and Reheating Made Easy
Soufflés are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes until warmed through. Avoid microwaving, as it can make the texture rubbery.
Recipe Variations to Try
Swap Gruyère for sharp cheddar or Swiss cheese for a different flavor profile. Add a handful of sautéed mushrooms or spinach to the base for extra depth. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Equipment Guidance for Success
Use a stand mixer or electric hand mixer to whip the egg whites to stiff peaks—this ensures a light and airy soufflé. A metal spoon is ideal for folding in the egg whites gently, preserving their volume. An offset spatula helps smooth the batter for an even rise in the oven.
Savory Leek and Gruyere Soufflé Recipe
Ingredients
- 1 tablespoon butter room temperature (½ oz/14g)
- 3 tablespoons butter room temperature (1 ½ oz/43 g)
- 1 small leek stalk washed and thinly sliced (about 1 ¼ cups/4 oz/115 g)
- 6 tablespoons grated parmesan cheese (1 oz/28 g)
- 3 ½ tablespoons all-purpose flour (1 oz/30 g)
- 1 cup whole milk (8 fl oz/240 ml)
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 4 large egg yolks at room temperature
- 5 large egg whites at room temperature
- ½ teaspoon cream of tartar
- 1 ½ cups grated Gruyère (3 oz/85 g)
Instructions
- Grease six (6 oz) ramekins with 1 tablespoon (½ oz/14g) of butter. Add some grated parmesan to the dishes, rotating ramekins all around so cheese sticks to every part of the buttered surface. Tap out any excess before transferring the prepared ramekins to the refrigerator until ready to use.
- In a medium saucepan, melt 3 tablespoons (1 ½ oz/43 g) butter over medium low heat. Add the thinly sliced leeks and gently saute for 2 to 3 minutes without coloring.
- Add flour and whisk to form a paste. Continue to cook, stirring, about 1 minute. Whisking constantly, add milk in a thin, steady stream, whisking thoroughly and getting into the sides of the pan to maintain a lump-free texture.
- Cook gently until the sauce is thickened, about 1 to 2 minutes. Season generously with salt and pepper and the Dijon mustard. Transfer béchamel sauce to a large bowl and allow to cool slightly.
- Whisk in egg yolks one at a time until thoroughly blended. When the base is cool, cover and place it in the fridge until needed. Note: This soufflé base can be made up to 2 days in advance and held in the fridge.
- Preheat the oven to 400ºF (200ºC). Make sure there is room for your soufflés to bake as they rise up high in the oven.
- In a large mixing bowl of a stand mixer fitted with a whisk attachment or using an electric hand mixer, combine egg whites with cream of tartar and whisk on medium low speed for 2 minutes, until foaming.
- Turn up the speed to high and whisk until stiff peaks form, around 4 minutes.
- Using a metal spoon, add ⅓ of the egg whites to the béchamel base and fold in to loosen the mixture.
- Add in the remaining whites and fold until whites are combined. Lastly, fold in the Gruyère.
- Remove the soufflé ramekins from the refrigerator and set on a baking sheet. Scoop soufflé batter into the prepared baking ramekins, filling it up to the top. Using an offset spatula, gently smooth and level surface of the soufflé batter.
- Transfer soufflé to the oven and bake until well risen and nicely browned on top, 18 to 20 minutes. Note: take care not to over bake, you want an oozy, almost gooey cheesy center.
- Immediately transfer soufflés to the table and serve hot from the oven.
