Herbed Potato Souffle

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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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