Herbed Potato Souffle
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 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
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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RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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