Cheesy bubble and squeak souffle recipe

(12 ratings)

A great vegetarian souffle with Cheddar cheese. It is light and yet substantial with potatoes and brussels sprouts.

Preparation Time30 mins
Cooking Time45 mins
Total Time1 hours 15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories521 Kcal26%
Fat25 g36%
Saturated Fat11 g55%

This light, yet substantial, meal of cheese and vegetable souffle will make and great meal for the whole family.


  • 750g (1½lb) potatoes, peeled and halved
  • Salt and freshly ground black pepper
  • 500g tub ready-made white sauce
  • 250g (8oz) cooked Brussels sprouts
  • 2 eggs, separated
  • 100g (3½oz) Cheddar cheese, grated



4 x 150ml (¼ pint) ramekin dishes, buttered


  1. Put the potatoes in a pan, cover with salted water, bring to the boil and simmer for 20 mins until tender.
  2. Set the oven to Gas Mark 6 or 200°C. Put the white sauce and sprouts in a food processor and blend until smooth. Add the egg yolks.
  3. Drain and mash the potatoes, and stir in the sprout sauce.
  4. Whisk the egg whites in a clean bowl to stiff-peak stage. Fold into the mash mixture. Spoon into the ramekin dishes and sprinkle with cheese. Put dishes on a baking tray and bake for 25 mins.
Top Tip for making Cheesy bubble and squeak souffle

The mash and sauce canbe prepared up to a dayin advance. Fold in thewhisked egg whites justbefore cooking.


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