These easy Gruyere Popovers are an easy, cheesy, bread recipe that bake up fluffy, with a crisp outside and soft inside. They make a great addition to any meal.

spreading butter on Gruyere Popovers

Gruyere Popovers

This easy Gruyere Popovers recipe come straight from The Ritz Carlton’s BLT Steak . They are light, fluffy, and perfect for holiday dinners like Thanksgiving, Christmas, or even New Year’s Eve, but they are simple enough to make that you can whip up a batch to serve along with any weeknight meal.

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These easy Gruyere Popovers are a fluffy, cheesy popover recipe that would be the perfect bread to make for Thankgiving dinner or Christmas dinner! Popovers are actually a really easy bread recipe that always impresses guests! Make this bread for your next dinner party and watch it disappear!

How to Make Gruyere Popovers:

  1. Prepare a 12-cup popover pan by placing ½ teaspoon of butter in the bottom of each cup. 
  2. Preheat oven to 400°F with the 12-cup popover pan in the bottom third of an oven.
  3. In a saucepan over medium high heat warm the milk until you begin to see small bubbles around the edges.
  4. Combine the flour and salt and run it through a sieve to make it extra fine. Set aside.
  5. In a large bowl whisk the eggs until they are frothy.
  6. Remove the milk from the heat and slowly pour it into the egg mixture, whisking continuously. Be careful that you don’t go to fast and cook the eggs!
  7. Once the milk and eggs are combined add the flour mixture, whisking it until there are no lumps and the mixture is smooth.
  8. Remove the popover pan from the oven and fill each cup 3/4 full of batter.
  9. Top the batter in each cup with 1/2 ounce of Gruyere cheese.
  10. Place the pan back in the oven with a baking sheet beneath it on the rack below to catch any drips, and bake for 45 minutes. Do not open the oven during this time.
  11. Once the popovers are done remove them from the oven, cut a slit in the bottom of each popover to release the steam, and place them in a bread basket. Serve immediately.
how to make Gruyere Popovers in popover pan

Tips for Making Popovers:

  • Use the right tools. While you can use a muffin tin to make popovers you won’t get the same shape and the texture may vary. I highly recommend purchasing a popover pan. The tall narrow shape forces the popover up as the steam builds up giving it that classic, big, fluffy, popover shape.
  • Whisk, whisk, whisk. Popovers don’t have a leavening agent in them like baking powder. Instead they rise like a souffle thanks to steam building up inside of them as they bake. So, the key to big, fluffy popovers is getting the eggs nice and frothy so you have more air in your popover batter. Whisk the mixture together really well, whipping lots of air into it before adding it to your popover pan.
  • Preheat the pan. Pouring the batter into a hot pan helps the steam start to form immediately. This simple step can make all of the difference in getting really tall popovers.
  • Don’t peek! Once your popovers are in the oven don’t open the door again until the timer goes off. Resist the temptation to check on them by opening them oven because this can lead to them falling from the change in air temperature.
  • Keep them from falling. You’ll want to serve yoru popovers warm, right out of the oven. Once they come out of the oven they will want to fall. To help them keep their shape you can cut a slit in the bottom of each popover to help release the steam. This will keep them from collapsing in the center.
what Gruyere Popovers look like

I suggest eating them as soon as they come out of the oven because that is when they are the best. Make them the last thing you make before the family is ready to sit down to eat then pull them out of the oven, dump them out into a bread basket and get ready to dig in.

easy holiday Gruyere Popovers

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Servings: 12
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins

Gruyere Popovers

These easy Gruyere Popovers are an easy, cheesy, bread recipe that bake up fluffy, with a crisp outside and soft inside. They make a great addition to any meal.
spreading butter on Gruyere Popovers
Print Recipe
5 from 2 votes

Ingredients

  • 3 cup Milk
  • 3 cup All-purpose flour
  • 1 tablespoon Kosher salt
  • 6 Eggs
  • 6 ounces Gruyère cheese, grated

Instructions

  • Prepare a 12-cup popover pan by placing ½ teaspoon of butter in the bottom of each cup.
  • Preheat oven to 400°F with the 12-cup popover pan in the bottom third of an oven.
  • In a saucepan over medium high heat warm the milk until you begin to see small bubbles around the edges.
  • Combine the flour and salt and run it through a sieve to make it extra fine. Set aside.
  • In a large bowl whisk the eggs until they are frothy.
  • Remove the milk from the heat and slowly pour it into the egg mixture, whisking continuously. Be careful that you don't go to fast and cook the eggs!
  • Once the milk and eggs are combined add the flour mixture, whisking it until there are no lumps and the mixture is smooth.
  • Remove the popover pan from the oven and fill each cup 3/4 full of batter.
  • Top the batter in each cup with 1/2 ounce of Gruyere cheese.
  • Place the pan back in the oven with a baking sheet beneath it on the rack below to catch any drips, and bake for 45 minutes. Do not open the oven during this time.
  • Once the popovers are done remove them from the oven, cut a slit in the bottom of each popover to release the steam, and place them in a bread basket. Serve immediately.
  • Enjoy!

Nutrition

Serving: 1popover, Calories: 240kcal, Carbohydrates: 26g, Protein: 12g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 103mg, Sodium: 687mg, Potassium: 155mg, Sugar: 3g, Vitamin A: 350IU, Calcium: 229mg, Iron: 1.9mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Appetizer

This recipe was originally published on 10/28/2016. It was republished on 10/30/2019 with updated photos and an updated recipe.