Off the Menu: Whitehall, Calgary

Yield: Serves 3-4

Whitehall’s Double Baked Cheese Soufflé

Weigh out all your ingredients separately Have your soufflé moulds buttered and coated with ground almonds Preheat oven to 350 degrees F


50 g all purpose flour

50 g unsalted butter

200 mL milk

4 egg yolks

450 mL egg white

150 g cheese, grated

Extra soft butter and ground almonds for moulds (Whitehall uses Le 1608, alternatives could be Gruyere, Emmental, or a good quality cooking cheese)


  1. Place egg white whites in stand mixer bowl and start whisking slowly
  2. Bring milk to a simmer on the stove, then remove
  3. Melt butter in a pot, and quickly whisk in flour and season to form a roux. Continue to whisk, then pour warm milk over and whisk until smooth. Remove from heat and whisk in cheese until fully incorporated
  4. Increase speed on egg whites to high; meanwhile transfer cheese mixture to a bowl and whisk in egg yolks
  5. Once egg whites have formed stiff peaks, fold gently through the cheese mixture with a slotted spoon
  6. Scoop equal amounts into each mould until level with top
  7. Place the soufflés into a deep baking dish, and half fill with water
  8. Bake for 14 minutes. Let soufflés rest for 5 minutes before removing them from moulds and leave to cool completely

To Re-Bake: Cream, seasoned grated cheese

1. In an ovenproof dish wider than the soufflé, place approximately 25 g of grated cheese onto each soufflé, and cover with 50 mL of cream

2. Place on the top shelf of oven preheated to 375 degrees F, and bake for 10 minutes

3. Serve immediately

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