- 2 tablespoons unsalted butter, plus more for brushing (30 g)
- 1 ½ lbs baking potatoes (685 g)
- cup half and half (180 ml)
- 2 cups Cantal or Gruyere cheese, shredded (200 g)
- 1 teaspoon minced oregano (5 g)
- 1 teaspoon minced thyme (5 g)
- 1 tablespoon minced parsley (15 g)
- Salt and freshly ground pepper
- 5 large eggs, separated
- 2 large egg whites
- Pinch of cream and tartar
- Preheat the oven to 375° Fahrenheit. Brush with butter and flour a 2-quart soufflé dish.
- In a medium saucepan with cold water, cover the potatoes and bring to a boil. Simmer until tender for about 20 minutes.
- Drain the cooked potatoes and place them back into the saucepan. Shake the pan over high heat to dry out the potatoes for about 1 minute. Stir in 2 tablespoons of butter and mash the potatoes well.
- Pour the half-and-half into mashed potatoes. Add the cheese and the herbs, and then season with salt and pepper.
- Transfer the potato mixture to a large bowl, and then beat in the 5 egg yolks.
- In another large bowl, use an electric mixer to beat the 7 egg whites until foamy. Stir in cream of tartar and beat until stiff peaks form. Pour out 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.
- Pour 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 golden browned.
- Serve immediately.