A light and airy French dish, this classic cheese soufflé is a delightful blend of fluffy egg whites and rich cheese, perfect for impressing at any dinner party or a luxurious brunch.
Preheat oven to 375°F (190°C).
Butter a soufflé dish and sprinkle with grated Parmesan cheese.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes without browning.
Gradually whisk in warm milk and bring to a boil, stirring constantly until the sauce thickens.
Remove from heat, add egg yolks one at a time, and stir in grated Gruyère cheese until melted.
In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
Gently fold one-third of the egg whites into the cheese mixture to lighten it, then fold in the remaining whites carefully.
Pour the mixture into the prepared soufflé dish.
Bake for 25 to 30 minutes, until puffed and golden.
Serve immediately.
