Substantial but not heavy, this soufflé is a classic: béchamel sauce enriched with nutty Gruyère, then lightened with fluffy egg whites. It’ll draw oohs and aahs at your next dinner party.
- 3 tablespoons unsalted butter plus more for pan
- 1 clove garlic minced
- ¼ cup flour
- 1 cup milk
- 7 eggs separated, room temperature
- 3 tablespoons bread crumbs for pan
- 1 10- ounce box frozen spinach thawed
- 1 ¼ cups grated Gruyère
- ½ teaspoon kosher salt
- Melt butter in a medium saucepan over medium-low heat. Add garlic and sauté until softened, about 2 minutes. Whisk in flour and cook until toasted and fragrant, about 3 minutes. Slowly add milk, whisking until smooth. Cook 1 minute until slightly thickened, then remove from heat. Whisk in 5 egg yolks (reserve remaining 2 for another use), one at a time, then cool, stirring occasionally.
- Heat oven to 375°F. Butter a 6- to 8-cup soufflé mold, dust with bread crumbs, and set aside.Meanwhile, place spinach between 2 layers of paper towels, squeeze out excess liquid, and place in a large bowl. Once milk mixture has cooled, add to the bowl with spinach, along with cheese and salt, stirring to combine.
- In a medium bowl beat egg whites until stiff. Fold ⅓ of whites into the spinach mixture. Gently fold in remaining whites until just combined. Transfer mixture to soufflé dish.
- Bake until golden brown and puffy, about 35 minutes. Serve immediately.