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