Prep 30 mins
Cook 1 hr 5 mins
From Food & Wine October 2006
- 2 tablespoons unsalted butter, plus more for brushing
- 1 1⁄2 lbs baking potatoes, peeled and quartered
- 3⁄4 cup half-and-half
- 1⁄2 lb gruyere cheese (2 cups) or 1⁄2 lb cantal cheese, shredded (2 cups)
- 1 teaspoon minced oregano
- 1 teaspoon minced thyme
- 1 tablespoon minced parsley
- salt & freshly ground black pepper
- 5 large eggs, separated
- 2 large egg whites
- 1 pinch cream of tartar
- Preheat the oven to 375°.
- Butter and flour a 2-quart soufflé dish.
- In a medium saucepan, cover the potatoes with cold water and bring to a boil. Simmer until tender, about 20 minutes.
- Drain the potatoes and return them to the saucepan.
- Shake the pan over high heat to dry out the potatoes, about 1 minute.
- Add the 2 tablespoons of butter and mash the potatoes.
- Stir in the half-and-half and let the potatoes cool slightly.
- Stir in the cheese and the herbs and season with salt and pepper.
- Stir in the 5 egg yolks.
- Transfer the potato mixture to a large bowl.
- In another large bowl, beat the 7 egg whites until foamy.
- Add the cream of tartar and beat until stiff peaks form.
- Stir one-third of the beaten whites into the potato mixture.
- Using a rubber spatula, fold in the remaining whites until no streaks of white remain.
- Scrape the mixture into the prepared soufflé dish and bake in the bottom third of the oven for about 45 minutes, until the soufflé is puffed and richly browned.
- Serve immediately.