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.
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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How to Make Gruyere Popovers:
- 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.
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.
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.
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Gruyere Popovers
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
This recipe was originally published on 10/28/2016. It was republished on 10/30/2019 with updated photos and an updated recipe.
These look just delightful and so easy to make! Thanks for sharing!
SO SO good! Ad very easy to make. ????
So glad you liked them!
What kind of milk works best?
We used whole milk and think that probably works best.
I made these gruyere Popovers last night, and discovered that the cooking times were either misunderstood, or incorrect. The recipe calls for baking 15 minutes, then rotating the pan 180 degrees, then bake for 30 minutes more. (total time 45 minutes)
Disaster! Little cheesy rocks. Discarded those, then took the remaining batter and cheese. This time did the rotation at 15,then 15 more.
PERFECT!
Interesting. We cooked them according to the instructions we provided. It’s actually a recipe from BLT Steak and we didn’t alter it. I’m glad you gave it another try and got them to work. They are delicious aren’t they?
Charlie Smallman.. we had the same result! I used the recipe right from the BLT Steak website. We were in Las Vegas @ BLT Steak and really enjoyed them, so I made them at home. They were good but yes cheesy little rocks as you put it lol. Thanks for the additional tip!
I don’t know what I did wrong. 400 degrees for 40 min and I didn’t open because I didn’t want to ruin them. But they were burnt to a crisp. 😭😭😭
I’m so sorry! We have made this multiple times without an issue but I know ovens can vary. Some popover recipes call for only 30 -35 minutes in the oven. If you are willing to try a second batch perhaps try baking for 30 minutes and then checking them by turning on the oven light for a peek without opening the door. If they seem to be getting overly dark you could pull them out.