Jamie Oliver’s twice-baked cheese soufflé is a clever and confidence-boosting way to serve an elegant classic without last-minute stress. Instead of worrying about a soufflé rising and collapsing at the table, this method bakes the soufflés twice—first to set the structure, then again to warm and lightly puff just before serving. The result is a rich, airy centre with a delicate crust and deep cheese flavour throughout.
This dish feels refined yet approachable. Jamie Oliver’s baked cheese soufflé works beautifully as a starter for a dinner party or as a light main course when paired with salad or vegetables, proving that classic cooking can still be practical.

What Makes This Jamie Oliver Twice-Baked Cheese Soufflé Worth Making

Fail-safe soufflé method that removes pressure at serving time
Rich, savoury cheese flavour balanced with a light texture
Perfect make-ahead dish for entertaining
Impressive presentation with a surprisingly simple technique
Flexible cheese choices to suit your taste

What Is Jamie Oliver Twice Twice-Baked Cheese Soufflé?

Jamie Oliver twice twice-baked cheese soufflé is a savoury soufflé that is baked once to set, removed from its dish, then baked again in a sauce or simply reheated before serving. The first bake stabilises the structure, while the second bake gently reheats and lifts the soufflé without risk of collapse.

Jamie Oliver Twice-Baked Cheese Soufflé Ingredients List

40g unsalted butter, plus extra for greasing
40g plain flour
300ml full-fat milk, warm
100g mature cheddar or Gruyère, finely grated
2 teaspoons Dijon mustard
4 large eggs, separated
Sea salt
Freshly ground black pepper
Optional: Parmesan for sprinkling, chives for garnish

How to Prepare Jamie Oliver Twice-Baked Cheese Soufflé – Simple Steps

Step 1: Prepare the Dishes

Generously butter individual ramekins, brushing upwards to encourage lift. Chill briefly, then dust lightly with grated Parmesan if using. Place the ramekins in a deep roasting tray.

Step 2: Make the Cheese Base Sauce

Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes to form a smooth paste. Gradually add the warm milk, whisking constantly until thick and smooth. Remove from heat and stir in the grated cheese, mustard, salt, and pepper until melted and glossy.

Step 3: Add the Egg Yolks

Beat the egg yolks lightly and stir them into the warm cheese sauce. This enriches the mixture and gives the soufflé depth and colour.

Step 4: Whisk the Egg Whites

In a clean bowl, whisk the egg whites to soft peaks. They should hold their shape but still look glossy, not dry.

Step 5: Fold Carefully

Fold a spoonful of egg whites into the cheese base to loosen it, then gently fold in the remaining whites. Use light movements to keep as much air as possible.

Step 6: First Bake to Set

Divide the mixture between ramekins. Pour boiling water into the roasting tray to come halfway up the sides. Bake at 180°C (350°F) for 20–25 minutes until risen and just set.

Step 7: Cool and Remove

Remove from the oven and let cool slightly. Carefully run a knife around the edges and gently turn each soufflé out onto a tray. At this stage, they can be chilled until needed.

Step 8: Second Bake to Serve

Place the soufflés back into ovenproof dishes or a baking dish. Reheat at 190°C (375°F) for 10–15 minutes until warmed through and lightly puffed.

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Common Mistakes to Avoid When Making Twice-Baked Cheese Soufflé

Over-whisking egg whites until dry
Folding too aggressively and knocking out air
Using cold milk in the sauce
Skipping the water bath during the first bake
Overbaking during the second bake

Best Things to Serve With Jamie Oliver Twice-Baked Cheese Soufflé

Light green salad with vinaigrette
Steamed asparagus or green beans
Roasted cherry tomatoes
Buttered spinach
Crusty bread for contrast

Expert Tips to Get Jamie Oliver’s Twice-Baked Cheese Soufflé Just Right

Use full-fat milk for richness and stability
Choose a well-flavoured cheese so the soufflé doesn’t taste flat
Fold gently and patiently
Bake until just set, not fully firm
Serve immediately after the second bake

How to Add More Flavour to Twice-Baked Cheese Soufflé

Add grated Parmesan for a sharper depth
Mix in chopped herbs like chives or thyme
Add a pinch of cayenne for warmth
Use blue cheese or Comté for variation
Finish with a spoonful of cream before the second baking

Can Jamie Oliver Twice Twice-Baked Cheese Soufflé Be Made Ahead?

Yes, this dish is designed for advance preparation. The soufflés can be baked, cooled, and stored in the fridge for up to 24 hours before the second bake.

Best Way to Store Twice-Baked Cheese Soufflé

Store the cooled soufflés covered in the fridge. Keep them separate from strong-smelling foods to preserve their delicate flavour.

Best Ways to Reheat Twice-Baked Cheese Soufflé

Oven: Best method for even reheating
Covered baking dish: Prevents drying
Avoid the microwave: It affects the texture

Nutritional Value (Per Serving)

Calories: ~360
Protein: 18g
Fat: 26g
Carbohydrates: 14g
Fibre: 1g

FAQs

Why is twice-baked cheese soufflé more reliable than a classic soufflé?

The first bake sets the structure of the soufflé, which means it won’t collapse during the second bake. This makes it far more dependable for entertaining and preparation.

Can Jamie Oliver twice twice-baked cheese soufflé be made the day before?

Yes, the soufflés can be fully baked once, cooled, and stored in the fridge for up to 24 hours. The second bake is done just before serving.

Why did my soufflé sink after the first bake?

Slight sinking is normal as the soufflé cools. As long as it was fully set during the first bake, it will puff again gently during the second bake.

What cheese works best for a twice-baked cheese soufflé?

Strong-flavoured cheeses like mature cheddar, Gruyère, or Comté work best, as mild cheeses can get lost in the light texture of the soufflé.

Final Words

Jamie Oliver’s twice-baked cheese soufflé takes the fear out of a classic dish and replaces it with confidence and control. With its light texture, rich cheese flavour, and make-ahead ease, it’s a recipe that delivers elegance without anxiety—and one you’ll want to return to whenever you’re cooking to impress.