Herbed Potato Soufflé
""Most people are afraid of soufflés because they think soufflés are so delicate," says Mike Davis. The starchy potatoes here, however, prevent this fluffy soufflé from falling. If you plan to serve this recipe with the Syrah-Braised Lamb Shoulder, prepare it through Step 2 while the lamb cooks, then bake it as soon as the lamb comes out of the oven...."
INGREDIENTS
•
2 tablespoons unsalted butter, plus more for brushing
•
1 1/2 pounds baking potatoes, peeled and quartered
•
3/4 cup half-and-half
•
1/2 pound Cantal or Gruyère cheese, shredded (2 cups)
•
1 teaspoon minced oregano
•
1 teaspoon minced thyme
•
1 tablespoon minced parsley
•
Salt and freshly ground pepper
•
5 large eggs, separated
•
2 large egg whites
•
Pinch of cream of tartar
ADVERTISEMENT