Truffled Mushroom and Gruyère Dutch Baby
Experience a cloud-like savory pancake topped with earthy sautéed mushrooms, nutty Gruyère, and a hint of truffle oil.
How to Make Truffled Mushroom and Gruyère Dutch Baby
Total time: 40 min · Yields 4 servings
- 1
Preheat and Prepare
Place a 10-inch cast iron skillet into the oven and preheat to 220°C (425°F). In a blender, combine the eggs, milk, flour, salt, pepper, and thyme. Blend for 30 seconds until completely smooth and frothy.
- 2
Sauté the Mushrooms
While the oven preheats, heat olive oil in a separate small pan over medium heat. Sauté the sliced mushrooms and shallots until golden brown and tender, about 6-8 minutes. Set aside.
- 3
Butter the Skillet
Once the oven is ready, carefully remove the hot skillet using an oven mitt. Drop the 42g of butter into the pan and swirl until it is melted and bubbling, ensuring the sides are coated.
- 4
Bake the Dutch Baby
Immediately pour the batter into the center of the buttery skillet. Do not stir. Return the pan to the oven and bake for 18-20 minutes until the edges are wildly puffed and deep golden brown.
- 5
Garnish and Serve
Remove from the oven and quickly scatter the shredded Gruyère and sautéed mushrooms over the center. The residual heat will melt the cheese. Drizzle with truffle oil and sprinkle with fresh chives.
Chef's Tips
- Use room temperature eggs and lukewarm milk to ensure the pancake achieves maximum height.
- Do not open the oven door during the first 15 minutes of baking, or the pancake may deflate.
- For extra richness, add a dollop of crème fraîche to the center before serving.
What to Serve with Truffled Mushroom and Gruyère Dutch Baby
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- A simple arugula salad with lemon vinaigrette
- Crispy thick-cut bacon on the side
- A cold glass of Mimosa or sparkling cider
Frequently asked questions
Why didn't my Dutch Baby rise?
Usually, this happens if the skillet wasn't hot enough or if the eggs were cold. Preheating the pan is essential.
Can I use different cheeses?
Yes! Sharp cheddar, Fontina, or Comté are all excellent substitutes for Gruyère.
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