Do you love Gruyere cheese? I didn’t quite know how much I loved it until I visited a bakery that had started selling loaves of Gruyere Cheese Bread and everybody was raving about it.
What was all this craziness I was hearing about?
They were flocking to this bakery in droves. Gruyere Cheese Loaves were disappearing from the shelves and I was hearing stories of how the entire loaf would be eaten before those poor-little-loaves even made it home to their families.
I couldn’t be left out ~ I mean, really!
After that trip to the bakery, I had to admit…that loaf was deliciously rich with its golden crust and moist, soft center – filled with creamy, rich, decadent Gruyere cheese. I did manage to control myself long enough that my loaf safely made it home ~ but it made me realize I’ve been missing out this entire time, and I just knew I had to have something similar that I could call on when I was at home and couldn’t make it to this famous bakery.
But…ssshhh (don’t tell anybody)…I love popovers almost even more than I love bread. Part of it is because they don’t need forever and a day to rise. What can I say ~ I’m impatient.
So, when I found this recipe over at Just A Taste, I realized I had both my Gruyere cheese and my Popover too. I know! Right?
Super simple to make, delightfully filling and delicious – it’s a light, airy, egg-y!, cheese-filled, single-serving twist on that famous Gruyere Cheese Bread that has everybody talking.
No rising required.
Pop it in the oven, and you’re done in 30 minutes.
I don’t know about you, but I’m craving one right now!
- 3 cups whole milk
- 3 cups flour
- 1½ teaspoons salt
- 6 eggs
- 1¼ cups (lightly packed) shredded Gruyere cheese, separated
- 2 Tablespoons minced fresh chives
- 2 Tablespoons unsalted butter, cut into 12 individual cubes
- Preheat oven to 400ºF.
- In a medium-sized saucepan, warm the milk over medium heat until bubbles form around the edges.
- Combine flour and salt together in a medium-sized bowl and set aside.
- In a separate bowl, whisk eggs until frothy. Slowly whisk the warm milk into the egg mixture, whisking constantly so eggs don’t cook. Whisk in the flour mixture until thoroughly combined, then whisk in 1 cup of the Gruyere cheese and chives.
- Place the popover pan in the oven for 2 minutes to preheat. Remove it and add a pat of butter to each cup. Once the butter has melted, divide the batter into each cup, filling each of them about ¾ full. Top each with the remaining cheese.
- Bake the popovers for 20 minutes, then reduce the oven temperature to 300ºF, and continue baking about 10 more minutes.
- Remove popovers from the oven and serve warm.