Sizzling Melted Leek & Cheddar Skillet Popover

Instructions

1. 1

   Place a 10-inch cast-iron skillet in the cold oven and preheat to 450°F (230°C).

   15 min

   Tip: Getting the pan screaming hot is the secret to a massive lift. Don't rush this.

2. 2

   In a medium bowl, whisk together 3 large eggs, 1 cup whole milk, 1 cup all-purpose flour, 1 tbsp Dijon mustard, 1/2 tsp kosher salt, and 1/2 tsp black pepper until perfectly smooth. Let the batter rest on the counter.

   5 min

   Tip: Resting allows the starches to hydrate. A fully hydrated batter means a lacy crumb, not tight like a bad alibi.

3. 3

   Place the sliced 2 large leeks in a colander and rinse thoroughly to remove grit. Heat a separate small pan over medium heat. Melt 1 tbsp unsalted cultured butter, then add the leeks, 1 tbsp fresh thyme leaves, and the remaining 1/2 tsp kosher salt. Sauté until soft, sweet, and jammy.

   10 min

   Tip: Watch for color—you want them translucent and melted, not charred.

4. 4

   Put on heavy oven mitts. Carefully remove the screaming-hot skillet from the oven. Immediately drop in the remaining 2 tbsp unsalted cultured butter—it will brown and sizzle instantly. Scrape the warm leeks into the skillet, then quickly pour the rested batter over the top. Scatter 3 oz sharp white cheddar evenly over the batter.

   2 min

   Tip: Butter is not a garnish here; it's the frying medium that creates the crisp bottom crust.

5. 5

   Lower the oven temperature to 425°F (220°C). Return the skillet to the oven and bake until the edges are towering, crisp, and deeply bronzed.

   25 min

   Tip: Do not open the oven door while it bakes. Opening the door drops the temperature and kills the steam structure. Let time do the work.

6. 6

   Remove from the oven. The popover will deflate slightly as it cools—this is exactly what it should do. Cut into generous wedges and serve immediately.

   3 min

   Tip: Serve straight from the cast iron for maximum impact.