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Sky-High Leek & Gruyère Savory Dutch Baby

Sky-High Leek & Gruyère Savory Dutch Baby

We’re not suffering for brunch. This savory oven-pancake puffs into a massive, golden crater in a screaming-hot cast-iron skillet, delivering lacy, crisp edges and a rich, custardy center. Melted leeks and a snowy mountain of Gruyère make it aggressively French, while the one-pan method keeps your Sunday morning blissfully intact.

Camille Roux
Camille Roux
Prep: 15 minutes
Cook: 25 minutes
4
easy
breakfast
savory-dutch-babyweekend-brunchcast-ironleeks+1

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Timeline

38 minutes
0m10m20m30m38m
Preheat Oven
15m
Prep Leeks
5m
Whisk Batter
Melt Leeks
6m
Bake Dutch Baby
20m
Grate Gruyère
Garnish & Serve

Ingredients

  • 3 whole large eggs(Must be room temperature)
  • 1/2 cup whole milk(Room temperature)
  • 1/2 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 1 tsp Dijon mustard(Smooth, not whole grain)
  • 1 pinch nutmeg(Freshly grated if possible)
  • 2 medium leeks(White and light green parts only, sliced into thin half-moons)
  • 3 tbsp cultured butter(European style preferred)
  • 1 cup Gruyère cheese(Finely grated (about 4 oz))
  • 1 tsp lemon zest
  • 1 tsp black pepper(Freshly and coarsely cracked)

Instructions

  1. 1

    Preheat your oven to 425°F (220°C). We need fierce, aggressive heat to force the batter to climb the pan. Let time do the work here.

    15 min

    Tip: Make sure your oven rack is in the lower middle position so the pancake has room to balloon upward.

  2. 2

    While the oven warms, slice 2 medium leeks into half-moons. Drop them in a bowl of cold water, swish aggressively to release the dirt, and lift them out. Pat thoroughly dry.

    5 min

    Tip: Water is the enemy of a crisp crust. Dry them well.

  3. 3

    In a mixing bowl, aggressively whisk 3 whole large eggs, 1/2 cup whole milk, 1/2 cup all-purpose flour, 1/2 tsp kosher salt, 1 tsp Dijon mustard, and a 1 pinch nutmeg. Stop the moment no dry flour remains. Lumps are fine; overmixing builds gluten and makes the crumb tight like a bad alibi.

    3 min

    Tip: Room temperature eggs and milk are non-negotiable for maximum puff.

  4. 4

    Place a 10-inch cast-iron skillet on the stove over medium-high heat. Drop in 3 tbsp cultured butter. Once it foams and begins to smell nutty, add the dried leeks. Sauté until completely soft, sweet, and melted.

    6 min

    Tip: Butter is not a garnish here—it’s conducting the heat and frying the edges of our batter.

  5. 5

    Pour the batter directly over the hot, sizzling leeks in the skillet. Do not stir. Immediately transfer the blazing-hot skillet to the oven. Bake undisturbed until the edges are golden, lacy, and pushed to the heavens.

    20 min

    Tip: Do not open the oven door during the first 15 minutes, or the steam structure will collapse.

  6. 6

    While the Dutch baby bakes, finely grate 1 cup Gruyère cheese.

    3 min

    Tip: Finely grating ensures it melts instantly on contact with the hot pancake.

  7. 7

    Pull the skillet from the oven. The center should have a slight custardy wobble. Instantly shower the hot crater with the Gruyère, 1 tsp lemon zest, and 1 tsp black pepper. Serve immediately straight from the pan.

    2 min

    Tip: The residual heat melts the cheese without weighting down the batter during the bake.

Chef's Notes

Cami's shortcut note: Keep the cheese entirely out of the batter. Folding heavy Gruyère into the liquid equals a flat, dense pancake. Showering it over the top the exact second it leaves the oven means maximum stringy melt without compromising the dramatic, airy puff. Don't skip this: Your milk and eggs MUST be at room temperature. Cold batter hitting a hot pan seizes instead of steaming. If you forgot to take them out, submerge whole eggs in a bowl of warm water for 5 minutes and microwave the milk for 15 seconds.

Frequently Asked Questions

How long does Sky-High Leek & Gruyère Savory Dutch Baby take to make?

Sky-High Leek & Gruyère Savory Dutch Baby takes about 40 minutes total. That includes 15 minutes of prep and 25 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Sky-High Leek & Gruyère Savory Dutch Baby?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Sky-High Leek & Gruyère Savory Dutch Baby?

The main ingredients are: large eggs, whole milk, all-purpose flour, kosher salt, Dijon mustard, nutmeg, leeks, cultured butter, Gruyère cheese, lemon zest, black pepper.

What type of meal is Sky-High Leek & Gruyère Savory Dutch Baby?

Sky-High Leek & Gruyère Savory Dutch Baby is categorized as: breakfast.