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Puffed cottage cheese Dutch baby in a cast-iron skillet with melted Gruyere, diced ham, and chives on a wood table.

Puffy Cottage Cheese Dutch Baby with Ham and Gruyere

A savory Dutch baby with cottage cheese, ham, and Gruyere baked in a hot cast-iron skillet for a high-protein brunch.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 387
Ingredients Method Notes

Ingredients
  

Batter
  • 6 large eggs room temperature
  • 1 1/2 cups full-fat cottage cheese / 340 g; blended smooth
  • 1/2 cup whole milk / 120 ml
  • 3/4 cup all-purpose flour / 90 g
  • 1/4 tsp salt
Filling and Topping
  • 3 tbsp unsalted butter / 42 g; for the skillet
  • 1 cup cooked ham / 120 g, diced
  • 1 cup Gruyere cheese / 100 g, shredded, divided
  • 1/4 tsp black pepper
  • 2 tbsp fresh chives chopped; optional garnish

Method
 

  1. Heat the oven to 220°C / 425°F with a 25 cm / 10-inch cast-iron skillet inside, so the skillet heats for a full 10 minutes before the batter goes in.
  2. Combine the eggs, cottage cheese, milk, flour, and salt in a blender. Blend on high for 45 to 60 seconds until completely smooth, no visible curds.
  3. Dice the ham into small, even pieces if it isn't pre-diced, and shred the Gruyere if using a block.
  4. Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl it around the pan until melted and foaming, about 20 seconds.
  5. Pour the batter into the skillet right away. Scatter the diced ham and half the Gruyere evenly over the top.
  6. Return the skillet to the oven and bake for 20 to 22 minutes without opening the door, until the Dutch baby is puffed and deep golden at the edges and the center is just set.
  7. Pull the skillet from the oven and immediately top with the remaining Gruyere and black pepper. Let it rest 2 to 3 minutes, it will start to deflate and that's normal.
  8. Scatter chives over the top, slice into wedges, and serve right away while it's still puffed.

Notes

  • Blend batter fully smooth, curds will make the Dutch baby lumpy.
  • Preheat skillet at least 10 minutes for maximum puff.
  • Serve within 5 minutes, it deflates fast once out of the oven.
  • Dice ham small so it crisps instead of steaming in the batter.