Potato, Bacon & Blue Cheese Souffle

Breakfast/Brunch, Side Dish

At a Glance

  • Prep Method: null
  • Yield: 24

Recipe By:


  • 5 pounds prepared mashed potatoes (frozen or refrigerated)
  • 2 cups heavy cream
  • 6 ounces butter, cut into small pieces
  • 6 ounces crumbled bleu cheese
  • 6 ounces grated parmesan cheese
  • 4 ounces cooked, finely diced bacon
  • 2 tablespoons fresh thyme leaves
  • 4 ounces egg yolks
  • 12 ounces egg whites, whipped to stiff peaks
  • Salt as needed
  • Pepper as needed
  • Butter as needed

Fresh Potato Alternative: House-made mashed potatoes can be used in place of prepared mashed potatoes; increase heavy cream to 2 1/2 cups.


Reheat potatoes according to package instructions. Stir cream and butter into hot potatoes. Fold in bleu cheese, parmesan cheese, bacon, thyme and egg yolks. Gently fold in egg whites; season with salt and pepper, as desired

Butter 24 Souffle dishses (4 to 5 Ounce). Fill evenly with potato mixture, mounding up to 1/2 inch above the rim. Bake at 275°F for 8 minutes; remove from oven. (To prepare ahead, cover and refigerate until service. Temper slightly before final bake).

For each serving, to order: Bake at 500F for 10 to 12 minutes or until Souffle has risen and lightly browned.

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