gruyère Puff

Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest.

  • 3 large eggs

  • ½ cup whole milk

  • ½ cup all-purpose flour

  • ½ teaspoon kosher salt

  •  Freshly ground black pepper

  • ¾ cup grated Gruyère cheese (about 3 ounces)

  • 3 tablespoons unsalted butter

  •  Coarse sea salt, for sprinkling


  1. Heat oven to 400 degrees.

  2. Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese.

  3. In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot.