Ingredients
Scale
- 4 large eggs, at room temperature
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder (optional, for extra depth)
- 4 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 6 slices thick-cut bacon
- 2 tablespoons fresh chives, chopped (for garnish)
If you want a lighter twist, you can substitute whole milk with 2% or even almond milk, though it will slightly change the texture. For a different cheese profile, a smoky gouda or aged mozzarella works wonderfully as well. I often improvise here, just like my mother did—trust your palate!
Instructions
- Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or ovenproof pan in the oven to heat while you prepare the batter. This step is key to getting that signature puff and crisp edges.
- Cook the bacon slices in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cool, chop into bite-sized pieces. This bacon will add that irresistible crunch and smoky depth to the dish.
- In a blender or large mixing bowl, combine the eggs, milk, flour, salt, pepper, and garlic powder if using. Blend or whisk until the batter is completely smooth and slightly frothy. This batter reminds me of the ones I made as a kid, watching my Nonna’s patient hands guide me through every stir.
- Carefully remove the hot skillet from the oven and add the butter. Swirl it around until melted and sizzling, coating the bottom and sides of the pan.
- Pour the batter into the skillet over the melted butter. Immediately sprinkle the shredded cheddar evenly over the batter, followed by the chopped bacon.
- Return the skillet to the oven and bake for 18-22 minutes, or until the edges have puffed dramatically and are golden brown, and the center is set but still tender. Avoid opening the oven door during baking to help maintain the puff.
- Once baked, remove from the oven and let it rest for 2-3 minutes. Sprinkle with fresh chives for a pop of color and a mild onion flavor.
- Slice into wedges and serve immediately. Watching the Dutch baby deflate ever so slightly as it cools always reminds me of the fleeting, beautiful moments in the kitchen with my family—best savored right away.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
