Herby Mushroom & Gruyère Dutch Baby

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 4 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 3/4 tsp, divided kosher salt
• 1/4 tsp black pepper
• 1 tbsp, plus more for garnish fresh thyme leaves
• 3 tbsp, divided unsalted butter
• 12 oz, sliced cremini or mixed mushrooms
• 2, minced garlic cloves
• 1 small, thinly sliced shallot
• 1 cup shredded Gruyère cheese
• 2 tbsp snipped fresh chives
• for serving lemon wedges

Instructions

1. 1Place a 10- or 12-inch cast-iron skillet on the middle rack of the oven and preheat the oven to 425°F. The pan must be screaming hot before the batter goes in.
2. 2In a blender combine the eggs, milk, flour, salt, pepper, and thyme. Blend on high for 20–30 seconds until completely smooth and slightly frothy. Let the batter rest 5 minutes while you cook the mushrooms.
3. 3Melt butter in a separate large skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 3 minutes so they brown. Stir and continue cooking until deeply golden and any liquid has evaporated, 5–6 minutes total.
4. 4Add the shallot and garlic, season with the remaining salt, and cook 1 minute more until fragrant. Remove from heat and stir in half the Gruyère.
5. 5When the oven is fully preheated, carefully remove the hot cast-iron skillet. Add the remaining butter and swirl until melted and foaming, coating the bottom and sides.
6. 6Immediately pour the rested batter into the center of the hot skillet. Working quickly, scatter the mushroom mixture and remaining Gruyère evenly over the batter.
7. 7Return the skillet to the oven and bake until the Dutch baby is dramatically puffed, deep golden brown at the edges, and set in the center, 18–22 minutes. Do not open the oven during the first 15 minutes.
8. 8Remove from the oven—the pancake will deflate slightly, which is normal. Sprinkle with fresh chives and extra thyme. Cut into four wedges, finish with a squeeze of lemon, and serve at once while still steamy and crisp-edged.