Name: Cheddar and Chive Savory Dutch Babies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup plus 2 tablespoons all-purpose flour; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 1/4 cups grated Cabot Seriously Sharp Cheddar cheese, divided (5 oz); 8 large eggs; 3/4 cup whole milk; 1/4 cup minced fresh chives (plus more for garnish); 1/2 teaspoon mustard powder; 2 tablespoons unsalted butter; French ham or prosciutto (thinly sliced); Thinly sliced radishes; Lightly dressed greens

Introduction

This Cheddar and Chive Savory Dutch Baby is a delightful twist on the classic German pancake. Light, fluffy, and packed with sharp cheddar and fresh chives, it’s perfect for breakfast, brunch, or a light dinner. Served with ham, radishes, and greens, it’s a flavorful and impressive dish that’s easier to make than you might expect.

Two small black cast iron skillets each hold a baked dish with a golden, slightly crispy top layer dotted with melted cheese and green herbs. On top of this layer, thin slices of light pink prosciutto and round, thinly sliced radishes in white and pink rest delicately. The skillets are placed on a round wooden board surrounded by fresh green chives with purple flowers, a pair of black scissors, a small white bowl filled with chopped green herbs, and a wooden board with shredded white cheese and a few prosciutto slices. The entire scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plus 2 tablespoons all-purpose flour

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 1/4 cups grated Cabot Seriously Sharp Cheddar cheese, divided (5 oz)

8 large eggs

3/4 cup whole milk

1/4 cup minced fresh chives (plus more for garnish)

1/2 teaspoon mustard powder

2 tablespoons unsalted butter

French ham or prosciutto (thinly sliced)

Thinly sliced radishes

Lightly dressed greens

Instructions

Step 1: Preheat the oven to 425ºF and place a rack in the middle position. Put a 12-inch cast iron skillet (or several smaller skillets) inside the oven to heat up while the oven warms.

Step 2: In a large bowl, whisk together the flour, salt, pepper, and ½ cup of the shredded cheddar cheese until combined.

Step 3: In a separate bowl, whisk the eggs, milk, minced chives, and mustard powder until the mixture is smooth and there are no streaks of egg white.

Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay.

Step 5: Carefully remove the hot skillet from the oven and add the butter. Let it melt and foam until it smells nutty, about 3 to 5 minutes.

Step 6: Pour the batter into the skillet, filling no more than three-quarters of the way up the sides. Bake for 15 minutes.

Step 7: Sprinkle the remaining shredded cheddar cheese evenly over the top of the Dutch baby. Continue baking for about 10 more minutes, until puffed and golden brown.

Step 8: To serve, top with slices of prosciutto or ham, thinly sliced radishes, and lightly dressed greens. Garnish with extra chives if desired.

Tips & Variations

Use a well-seasoned cast iron skillet for best results and easy release.

For a vegetarian version, omit the ham and add sautéed mushrooms or roasted vegetables instead.

Try swapping the cheddar for Gruyère or Fontina for a different cheesy flavor.

Make sure the skillet and butter are hot before adding the batter to ensure a crisp, puffed edge.

FAQs

Can I use a different type of cheese?

Yes, you can substitute the sharp cheddar with other melting cheeses like Gruyère, Fontina, or even a milder cheddar. Choose a cheese that melts well and has good flavor to maintain the dish’s deliciousness.

What can I use if I don’t have a cast iron skillet?

You can use an oven-safe nonstick or stainless steel skillet, but results may vary. Cast iron provides the best heat retention and helps the Dutch baby puff up beautifully with a crisp edge.