Servings
4
Total Cook Time
35MIN
Ingredients
This Savory Dutch Baby is light and airy, perfect for brunch or a simple dinner! It’s crisp on the edges, soft in the center, and packed with cheesy goodness!
- 3 large eggs
- ½ cup whole milk
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- 4 ounces Cache Valley® sharp cheddar, shredded
- 1 teaspoon fresh thyme leaves
- 2 Tablespoons Cache Valley® salted butter
Steps
- Preheat the oven to 400°F with a 10-inch cast-iron skillet inside.
- Add the eggs, milk, flour, and salt to a blender and blend for 30 seconds until smooth.
- Pour the batter into a bowl and stir in the shredded cheddar and fresh thyme leaves.
- Carefully remove the hot skillet from the oven and add the butter. Place the skillet back in the oven until the butter melts. Then, remove and swirl it to coat the bottom and sides of the pan with the melted butter.
- Pour the batter into the hot skillet and immediately return it to the oven. Bake for 20-25 minutes or until the Dutch baby is puffed and golden brown.
Notes
Toppings – Add sauteed mushrooms, crumbled bacon or breakfast sausage, tomato OK bacon jam, fresh arugula, or fresh tomatoes.
Skillet – If you don’t have a cast-iron skillet, use an oven-safe skillet or baking dish.
Author Bio
Amanda Scarlati – Scarlati Family Kitchen
Amanda Scarlati is a professionally trained chef, recipe developer, and founder of Scarlati Family Kitchen. She creates approachable, chef-quality recipes designed to bring families together and help home cooks feel confident in the kitchen. With a warm, down-to-earth style, Amanda makes cooking simple, enjoyable, and a way to create lasting traditions.
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