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Spinach Soufflé

Molly Shuster
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.