Best Three Cheese Souffle Recipes

THREE-CHEESE POTATO SOUFFLE

Steps:

• In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.

THREE CHEESE SOUFFLé OMELETTE

Steps:

• Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
• Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
• Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
• Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.

EASY THREE-CHEESE SOUFFLé

Steps:

• Heat oven to 350ºF.
• Spray 1-1/2-qt. soufflé dish with cooking spray; coat evenly with 1 Tbsp. Parmesan.
• Blend egg yolks, milk, cream cheese, cheddar and remaining Parmesan in blender on high speed 30 sec. or until smooth. Pour into large bowl.
• Beat egg whites and cream of tartar in separate bowl with mixer on high speed until stiff peaks form. Gently stir into cheese mixture; pour into prepared soufflé dish. With tip of spoon, make slight indentation or "track" around top of soufflé 1 inch from edge to form "top hat."
• Bake 35 min. or until top is puffed and golden brown. Serve immediately.

THREE-CHEESE SOUFFLE

Steps:

• Position a rack in the middle of the oven and preheat to 375. Butter the bottom and sides of a 2-quart souffle dish up to the top edge. Sprinkle with 1/4 cup parmesan and the cornmeal. Place in the freezer while you prepare the souffle.
• Make the roux: Melt 6 tablespoons butter in a heavy-bottomed saucepan over medium heat and add the garlic. Stir in the flour, nutmeg and 2 teaspoons salt and cook, stirring, until the flour is cooked but not browned, about 2 minutes. Whisk in the milk and simmer, whisking constantly, until the mixture is as thick as pudding, about 5 minutes. Stir in the comte, emmentaler and 3/4 cup parmesan until melted, then remove from the heat. Stir in the 4 egg yolks one at a time. Transfer the mixture to a large bowl and stir to cool slightly.
• Beat the 6 egg whites and lemon juice in a large bowl with a mixer until soft peaks form. Fold a quarter of the whites into the cheese base, then fold in the remaining whites.
• Place the prepared souffle dish on a baking sheet, pour in the batter and smooth the top. Run your finger around the inside lip of the dish to push the batter away from the edge and create a ridge. Scatter the remaining 1/4 cup parmesan on top. Transfer to the oven and immediately reduce the temperature to 325. Bake until golden and puffed about 2 inches above the lip of the dish, about 35 minutes. Serve immediately with baguette slices and pate and/or apple butter, if desired.

EASY THREE-CHEESE SOUFFLE

Steps:

• 1. Spray a 1-1/2-qt. souffle dish with cooking spray; coat evenly with 1 Tbsp. Parmesan cheese.
• 2. Blend egg yolks, milk, cream cheese, cheddar and remaining Parmesan in blender on high speed 30 seconds or until smooth. Pour into large bowl.
• 3. Beat egg whites and cream of tartar in separate bowl with mixer on high speed until stiff peaks form. Gently stir into cheese mixture; pour into prepared souffle dish. With tip of spoon, make slight indentation or "track" around top of souffle 1 inch from edge to form "top hat."
• 4. Bake in a preheated 350º oven for 35 minutes or until top is puffed and golden brown. Serve immediately.

EASY THREE-CHEESE SOUFFLÉ

Steps:

• Preheat oven to 350º F and lightly butter or grease soufflé dish. In a mixer, beat eggs, sour cream, mustard and milk together for 25-35 seconds. Season with pepper, nutmeg and cayenne. (This helps aerate the eggs and adds lightness to the soufflé.) Sprinkle your cheeses on the bottom of soufflé dish and slowly pour egg mixture over the top-do not fill dish all the way up. Place soufflé dish in the oven and add remaining egg mixture to the top. Bake for 50-60 minutes, or until soufflé is puffed up and golden brown. Do not open the oven door at all during baking, as soufflé will deflate. Remove soufflé from oven and serve immediately. It will eventually begin to deflate, so presentation is best right out of oven.

EASY THREE CHEESE SOUFFLE

Steps:

• Directions 1.Preheat oven to 350º F and lightly butter or grease soufflé dish. 2.In a mixer, beat eggs, sour cream, mustard and milk together for 25-35 seconds. Season with pepper, nutmeg and cayenne. (This helps aerate the eggs and adds lightness to the soufflé.) 3.Sprinkle your cheeses on the bottom of soufflé dish and slowly pour egg mixture over the top-do not fill dish all the way up. 4.Place soufflé dish in the oven and add remaining egg mixture to the top. Bake for 50-60 minutes, or until soufflé is puffed up and golden brown. Do not open the oven door at all during baking, as soufflé will deflate. 5.Remove soufflé from oven and serve immediately. It will eventually begin to deflate, so presentation is best right out of oven.

THREE-CHEESE SOUFFLé - ONE BOWL, NO FOLDING!

Steps:

• equipment needed: one medium soufflé dish (holds approximately 22 ounces, for Williams Sonoma brand, it's the #4 size).
• Pre-heat your oven to 350°F.
• Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.
• Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.
• Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.
• Bake for 55 to 60 minutes-the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.