The Ham and Cheese Dutch Baby is a savory twist on the traditional Dutch baby pancake, combining the rich flavors of crispy ham, melty Gruyère cheese, and a luscious whole grain bechamel sauce. This oven-baked pancake is light, puffy, and perfect for brunch, offering a blend of savory, tangy, and creamy notes. Topped with fried eggs, it brings all the components of a classic croque madame into a more accessible and delicious format. It’s sure to be a hit at any gathering or a special weekend breakfast.

Full Recipe:

Ingredients

For the Dutch Baby:

• 2 tbsp salted butter

• 4 large eggs (room temperature)

• 1 cup all-purpose flour

• 1 cup whole milk (room temperature)

• 1 tbsp Dijon mustard

• 2 tbsp minced chives

• ½ tsp kosher salt

• ½ tsp freshly cracked pepper

• 1/8 tsp freshly grated nutmeg

• 2/3 cup grated Gruyère cheese

For the Bechamel Sauce:

• 1 tbsp salted butter

• 1 tbsp all-purpose flour

• 1 cup whole milk (room temperature)

• 2 tsp whole grain mustard

• Pinch of freshly grated nutmeg

• Kosher salt and freshly cracked pepper, to taste

For the Toppings:

• 2 tbsp olive oil

• 3 oz thinly sliced French ham

• 2-3 fried eggs (to your preference)

Directions

1. Preheat the Skillet:

   • Preheat the oven to 400°F (200°C). Add 2 tbsp of butter to an 11-inch cast-iron skillet and place the skillet in the oven for 5 minutes to melt the butter.

2. Prepare the Batter:

   • In a blender, combine the milk, eggs, flour, Dijon mustard, salt, pepper, and nutmeg. Blend until smooth, then add the chives and blend for another 10 seconds.

3. Bake the Dutch Baby:

   • Pour the batter into the preheated skillet and return the skillet to the oven. Bake for 20 minutes, until the Dutch baby is puffed and golden.

4. Make the Bechamel Sauce:

   • While the Dutch baby bakes, melt 1 tbsp of butter in a small saucepan. Add 1 tbsp of flour and whisk for 1 minute. Slowly stream in the milk while whisking and bring to a simmer. Once thickened, stir in whole grain mustard, nutmeg, and season with salt and pepper. Set aside.

5. Melt the Cheese:

   • After 20 minutes, remove the Dutch baby from the oven and top with grated Gruyère cheese. Return to the oven for another 5 minutes, until the cheese melts.

6. Cook the Ham and Eggs:

   • In a nonstick skillet, heat 1 tbsp of olive oil over medium heat. Add the ham slices and cook for 1-2 minutes until browned. Remove the ham and fry the eggs to your desired doneness.

7. Assemble the Dutch Baby:

   • Once the Dutch baby has cooled for 5 minutes, top it with bechamel sauce, the fried ham, and eggs. Serve immediately and enjoy!

Nutrients (Approximate per serving)

• Calories: 1216 kcal

• Carbohydrates: 88g

• Protein: 74g

• Fat: 67g

  • Saturated Fat: 11g

• Cholesterol: 239mg

• Sodium: 3545mg

• Potassium: 3208mg

• Fiber: 21g

• Sugar: 32g

The Perfect Base: The Dutch Baby Pancake

At the heart of this dish is the Dutch baby pancake, which is known for its light, airy texture and golden, crispy edges. The batter is made by blending eggs, milk, flour, Dijon mustard, salt, pepper, and a touch of nutmeg. This creates a simple yet flavorful base that puffs up beautifully in the oven, creating a crispy crust and a soft, tender interior. The addition of minced chives adds a pop of fresh flavor that pairs perfectly with the savory toppings.

Baked in a preheated cast-iron skillet with melted butter, the Dutch baby achieves its signature puff, which makes it a perfect vessel for holding the delicious toppings that come next. The rich Gruyère cheese, in particular, melts beautifully, forming a creamy, indulgent layer over the pancake.

Béchamel Sauce: Creamy and Flavorful

The béchamel sauce is a key element of the Ham and Cheese Dutch Baby. It adds an extra layer of creaminess to the dish, enhancing the overall richness. The sauce is made by melting butter, whisking in flour to create a roux, and then gradually adding milk while whisking to form a smooth, thickened sauce. The whole grain mustard adds a tangy kick, complementing the mild creaminess of the sauce, while the nutmeg imparts a subtle warmth and depth of flavor.

Once the béchamel is ready, it’s set aside to top the Dutch baby after it’s baked. This sauce perfectly balances the richness of the ham and cheese, making each bite feel indulgent and satisfying.

Toppings: Ham, Cheese, and Fried Eggs

The toppings for the Ham and Cheese Dutch Baby are what truly elevate this dish. French ham is thinly sliced and quickly cooked in olive oil until it’s browned and crispy on the edges. This adds a savory and slightly crispy texture that contrasts wonderfully with the soft, creamy layers of the Dutch baby.

Gruyère cheese is the perfect choice for melting, with its rich, nutty flavor adding depth to the dish. After the Dutch baby is baked and puffy, the cheese is sprinkled on top and melted back in the oven, forming a gooey, cheesy layer that makes every bite irresistibly delicious.

The final touch is the fried eggs, cooked to your desired doneness. Whether you prefer your eggs runny or fully cooked, the eggs add richness and a silky texture that enhances the overall flavor of the dish. Their creamy yolks create a beautiful contrast with the savory ham and cheese, making each bite a harmonious balance of flavors.

Assembling the Ham and Cheese Dutch Baby

Assembling the Ham and Cheese Dutch Baby is easy. After the pancake has baked and puffed, top it with the luscious béchamel sauce, crispy ham, and melted Gruyère cheese. Finally, top with the fried eggs and serve immediately.

The result is a dish that is indulgent yet balanced, with crispy, creamy, and savory components all coming together in perfect harmony. Whether served for brunch or as a hearty breakfast, this dish is sure to become a favorite.

Nutritional Information

Each serving of the Ham and Cheese Dutch Baby provides approximately 1216 calories, making it a filling and satisfying meal. With 74 grams of protein and 67 grams of fat, it’s a hearty dish that can keep you full for hours. The saturated fat content is 11 grams, and there’s a decent amount of cholesterol (239 mg) from the eggs and cheese. The dish also offers 88 grams of carbohydrates, with 21 grams of fiber, which helps balance the richness of the meal. Additionally, it provides 32 grams of sugar, which comes naturally from the milk and mustard in the sauce.

While the sodium content is relatively high (3545 mg), it’s important to remember that this dish is indulgent and should be enjoyed occasionally. It also provides a good amount of potassium (3208 mg), which helps balance the sodium levels and supports heart health.

Conclusion: A Perfectly Indulgent Brunch Dish

The Ham and Cheese Dutch Baby is a delicious, savory dish that brings all the rich flavors of a croque madame in an easy-to-make, oven-baked format. With crispy ham, gooey Gruyère cheese, a creamy béchamel sauce, and fried eggs, this dish is the perfect choice for brunch, special occasions, or a weekend breakfast. The combination of textures and flavors, from the puffy Dutch baby to the rich toppings, makes this dish both indulgent and comforting. It’s a true crowd-pleaser that will leave everyone asking for seconds!