Side Dish Recipes: Spinach and Gruyere Soufflés

These soufflés are easier to make than you might think! You’ll need six 8 ounce ramekins and an electric mixer.

Click here to watch me make this dish on the Today show.

Cooking In Heels Donatella Arpaia Donatella Cooks Winter  Recipe Side Dishes Spinach and Gruyere Souffles


(Serves 6)

  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1/4 pound Gruyere, grated, plus more for dusting the ramekins
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 4 large eggs, separated
  • 6 ounces fresh spinach, washed, steamed, squeezed dry, and finely chopped
  • 1/8 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper to taste


  • Preheat the oven to 375º with a banking sheet on a rack in the middle of the oven
  • Brush the insides of six 8 ounce ramekins with a little of the melted butter followed by a dusting of Gruyere.
  • Put the remaining butter in a medium saucepan over medium heat. When it foams, reduce the heat and gradually add the flour, stirring until there is no trace of flour left in the mixture (about 3 minutes).
  • Whisk the milk in a thin stream and cook, stirring until the mixture thickens to the consistency of a heavy cream.
  • Turn of the heat & whisk in the egg yolk until incorporated.
  • Stir in the spinach & 1/4 pound Gruyere & season with the nutmeg, & salt and pepper. Set aside.
  • Beat the egg whites in a clean bowl with an electric mixer until stiff but not dry.
  • Stir one-quarter of the egg whites into the spinach mixture to lighten it. Fold the remaining egg whites into the spinach mixture.
  • Divide the mixture evenly among the ramekins, filling them to just below the rim.
  • Run your finger around the inside rim of each ramekin to make a groove in the mixture.
  • Bake about 20 to 25 minutes until risen & golden brown on top. Serve immediately.

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