Roasted-Garlic Soufflé

A luxurious French soufflé featuring sweet roasted garlic, Gruyère and Parmigiano-Reggiano cheeses. This light and airy dish combines a rich béchamel base with fluffy egg whites for an impressive savory masterpiece.

6 servings

2 hr 35 min

Published October 4, 2025

Ingredients

•3 heads garlic
•1 tablespoon olive oil
•2½ cups whole milk
•1 medium onion
•3 sprigs thyme
•1 leaf bay leaf
•1 whole clove
•⅛ teaspoon black peppercorns
•7 tablespoons unsalted butter
•1½ tablespoons bread crumbs
•5 tablespoons all-purpose flour
•4 large eggs
•1½ cups Parmigiano-Reggiano
•¼ teaspoon nutmeg
•¾ cup Gruyère

Cooking Instructions

1.
Preheat oven to 400°F with rack in middle.
5 min
2.
Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
60 min
3.
Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover. Let steep 30 minutes.
35 min
4.
Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
5 min
5.
Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour. Cook roux over low heat, whisking constantly, 5 minutes.
5 min
6.
Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth. Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
10 min
7.
Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture. Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
10 min
8.
Bake soufflé until set and browned on top, 20 to 25 minutes.
25 min

Ingredients

•3 heads garlic

•1 tablespoon olive oil

•2½ cups whole milk

•1 medium onion

•3 sprigs thyme

•1 leaf bay leaf

•1 whole clove

•⅛ teaspoon black peppercorns

•7 tablespoons unsalted butter

•1½ tablespoons bread crumbs

•5 tablespoons all-purpose flour

•4 large eggs

•1½ cups Parmigiano-Reggiano

•¼ teaspoon nutmeg

•¾ cup Gruyère

Cooking Instructions

Preheat oven to 400°F with rack in middle.

5 min

Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.

60 min

Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover. Let steep 30 minutes.

35 min

Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.

5 min

Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour. Cook roux over low heat, whisking constantly, 5 minutes.

5 min

Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth. Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.

10 min

Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture. Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.

10 min

Bake soufflé until set and browned on top, 20 to 25 minutes.

25 min