Smoky Bacon Cheese Dutch Baby

This Smoky Bacon and Cheese Dutch Baby brings a savory twist to your brunch table with its crispy bacon and melted Gouda cheese nestled in a fluffy, oven-puffed batter. It’s a perfect way to impress friends or elevate a weekend family breakfast with minimal fuss.

I made this for a lazy Sunday brunch once, and everyone asked for seconds. The combination of crispy bacon and the rich cheese with a hint of sweetness from maple syrup really won us over.

Ingredients

• Bacon: 4 slices thick-cut for smoky crispiness, turkey bacon can be used if you want it lighter
• All-purpose flour: 1 cup for a tender but sturdy batter, gluten-free flour works well for sensitivities
• Milk: 1 cup milk or non-dairy milk like almond for creaminess and moisture in the batter
• Eggs: 3 large at room temperature to help the Dutch Baby rise beautifully
• Kosher salt: 1 teaspoon for balanced seasoning, reduce amount if using table salt
• Unsalted butter: 2 tablespoons to add richness and help the batter crisp, canola oil is a good substitute if avoiding dairy
• Smoked Gouda: 1 cup for its deep, creamy flavor and great melting quality, Gruyère is a fine alternative
• Fresh chives: 2 tablespoons for a bright oniony touch
• Maple syrup: 1 tablespoon optional but recommended for a delicious sweet and salty contrast

Step-by-Step Instructions

Preheat the oven:

Set your oven to 425 degrees Fahrenheit or 220 degrees Celsius so it’s blazing hot when the Dutch Baby goes in – that heat is key for a good puff.

Cook the bacon:

Chop the bacon and place it in a 10-inch cast-iron pan over medium heat. Let it cook for about six minutes until crisp but not burnt. Keep the bacon fat in the pan to coat the batter later.

Drain the bacon:

Remove the bacon with a slotted spoon to paper towels to soak up extra grease. Wipe the pan clean gently and pop it back into the oven to get hot again while you prepare the batter.

Make the batter:

In a food processor, combine the flour, milk, eggs, and salt. Blend for two full minutes until the batter is perfectly smooth – no lumps. Slowly drizzle the melted butter in while blending. Refrigerate the batter for ten minutes so it thickens just right.

Add the fat and bake:

Carefully pour the reserved bacon fat into your hot cast-iron pan, swirling to coat every bit of the surface. Pour the rested batter into the pan and place it in the oven. Bake for 18 minutes until the edges puff up golden and crispy and the middle sets.

Top with cheese and bacon:

Sprinkle the cooked bacon and shredded smoked Gouda over the hot Dutch Baby. Return it to the oven for two to three minutes until the cheese melts beautifully.

Finish and serve:

Remove from the oven, scatter chopped fresh chives on top, and if you like a hint of sweetness, drizzle a little maple syrup over the whole dish. Serve immediately for that perfect puff texture.

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My favorite ingredient has to be the smoked Gouda. Its nutty, slightly sweet character melts into creamy pockets that balance the smoky bacon perfectly. This dish always reminds me of cozy weekend mornings when the whole family gathers around the table hungry and happy.

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in a warm oven to revive the crisp edges and softness inside. Avoid microwaving as it can make the Dutch Baby soggy.

Ingredient Substitutions

If you want to make it dairy-free use almond or oat milk and oil instead of butter. For cheese, a dairy-free melting variety works, though the flavor will be less smoky. Turkey bacon lightens it up but sticks to the cooking time so it doesn’t dry out.

Serving Suggestions

Serve with a simple green salad or some fresh fruit on the side to balance the richness. A dollop of sour cream or creme fraiche on top can add a lovely tang. For a sweet-savory twist, a smear of fig jam alongside the maple syrup is magical.

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Cultural Note

Dutch Babies are a German-American classic, also called German pancakes, known for their towering, custardy centers and crisp edges. This savory take highlights how versatile they are beyond the sweet versions you typically see.

Frequently Asked Questions

→ What type of cheese works best for this dish?

Smoked Gouda is ideal for its creamy texture and subtle smoky flavor, but Gruyère can be a tasty alternative for melting.

→ Can I substitute turkey bacon instead of regular bacon?

Yes, turkey bacon provides a lighter option while still adding a smoky note to the dish.

→ What kind of pan is recommended for baking?

A 10-inch cast iron pan is best as it retains heat evenly and helps develop a crisp edge and fluffy center.

→ How can I make this dairy-free?

Using non-dairy milk like almond milk and swapping butter for canola oil can make this suitable for dairy-free diets.

→ Is it necessary to refrigerate the batter before baking?

Yes, chilling the batter for about 10 minutes helps it thicken and improves the texture when baked.

→ What does the maple syrup add to the dish?

A drizzle of maple syrup brings a pleasant sweet contrast that balances the smoky and savory elements.