Herbed Potato Souffle Recipe

Name: Herbed Potato Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 375u00b0.
2
Butter and flour a 2-quart souffle dish.
3
In a medium saucepan, cover the potatoes with cold water and bring to a boil. Simmer until tender, about 20 minutes.
4
Drain the potatoes and return them to the saucepan.
5
Shake the pan over high heat to dry out the potatoes, about 1 minute.
6
Add the 2 tablespoons of butter and mash the potatoes.
7
Stir in the half-and-half and let the potatoes cool slightly.
8
Stir in the cheese and the herbs and season with salt and pepper.
9
Stir in the 5 egg yolks.
10
Transfer the potato mixture to a large bowl.
11
In another large bowl, beat the 7 egg whites until foamy.
12
Add the cream of tartar and beat until stiff peaks form.
13
Stir one-third of the beaten whites into the potato mixture.
14
Using a rubber spatula, fold in the remaining whites until no streaks of white remain.
15
Scrape the mixture into the prepared souffle dish and bake in the bottom third of the oven for about 45 minutes, until the souffle is puffed and richly browned.
16
Serve immediately.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Herbed Potato Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Herbed Potato Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions