Christmas
White Cheddar Dutch Baby With Cranberries & Herbs
- Prep time 15 minutes
- Cook time 25 minutes
- makes 1 Dutch baby
Author Notes
This herbaceous, cheesy, sweet-tart Dutch baby brings all the fall brunch vibes. In the recipe, fresh herbs bake into an egg-based batter that blends together in less than a minute. Just before the Dutch baby puffs to showstopping heights, Tillamook Extra Sharp White Cheddar Slices are added for a layer of bold, cheddary flavor. Though I typically use them for sandwiches, the cheddar slices work well in this dish because they melt nice and evenly—plus, they save me the step of having to grate cheese by hand.
If you want that signature puff, it’s important that the ingredients are room temperature. Trust me, there is a noticeable difference in the rise and expansion of your Dutch baby if the eggs and milk are cold during the baking process. Pull the eggs out of the refrigerator 30 minutes prior to preparing the batter and gently warm the milk in the microwave for about 30 seconds to bring it up to room temperature. The bread flour that the recipe calls for also helps with increased puffiness because of the higher gluten content, but all-purpose flour also works well for this recipe.
Fresh cranberries are only available in the grocery store for a period of time between September to January. If you are having a hard time finding fresh cranberries in your area, frozen or canned whole berry cranberries are your next best bet. Frozen cranberries can follow the spread recipe as is. Since canned whole berry cranberry sauce is jellied with more texture, you won’t need to cook down the sauce other than warming it up until it’s melted. Here’s an alternate method for using canned cranberry sauce:
- 1 (15-ounce) can whole berry cranberry sauce
- 1 medium orange, zested and juiced (about 2 teaspoons zest, ½ cup orange juice)
- ¼ cup water
- ¼ cup granulated sugar
In a small pot, combine cranberry sauce, orange zest, orange juice, water, and sugar. Heat the mixture over medium-low heat and bring to a simmer. Cook, stirring occasionally, for 5 minutes, or until the cranberry sauce has melted. Remove from heat. Serve with the Dutch baby.
—Briana Riddock
Test Kitchen Notes
This recipe is shared in partnership with Tillamook. —The Editors
Ingredients
- For the Dutch baby:
-
3
large eggs, room temperature
-
1/2 cup
whole milk, room temperature
-
1/2 cup
bread flour
-
2
garlic cloves
-
2 tablespoons
assorted fresh herbs, finely chopped and divided (any combination of thyme, tarragon, parsley, rosemary, chives, basil, oregano)
-
1/4 teaspoon
kosher salt
-
3 tablespoons
unsalted butter
-
4
slices Tillamook Extra Sharp White Cheddar Slices
- For the cranberry spread:
-
2 cups
fresh or frozen cranberries
-
1/2 cup
water
-
1
medium orange, zested and juiced (about 2 teaspoons zest, ½ cup orange juice)
-
1/2 cup
granulated sugar
Directions
- For the Dutch baby:
- Preheat the oven to 400°F.
- Place a 10-inch cast iron skillet (or a 10-inch oven-proof nonstick skillet) in the oven and heat for 10 minutes.
- While the skillet is in the oven, prepare the batter: Combine the eggs, milk, and flour into the bowl of a blender or a mixing bowl. Blend to combine for about 45 seconds to 1 minute, or whisk ingredients until smooth.
- Add 1 tablespoon of assorted herbs to the batter. Pulse a few times with a blender, or whisk to combine.
- Remove the hot skillet from the oven with a dry kitchen towel or oven mitts. Melt the butter in the skillet and swirl around to cover the sides and bottom of the pan. Pour batter into the skillet and place in the oven.
- Bake for 15 minutes. Remove the Dutch baby from the oven and quickly set the cheese slices over top. Return the Dutch baby to the oven and bake for 5 more minutes. Turn the oven off and rest the Dutch baby in the oven for an additional 5 minutes. Remove from heat.
- Garnish the Dutch baby with the remaining herbs. Slice and serve with the cranberry spread immediately.
- For the cranberry spread:
- Combine fresh or frozen cranberries, water, orange zest, orange juice, and sugar in a medium pot. Simmer on medium-low heat for 15 minutes, or until the cranberries burst and break down, stirring every few minutes. Remove from heat. Serve with Dutch baby.
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