Savory Dutch Baby (Croque Monsieur)

Name: Only Recipes
Rating: 4.9 (1247 reviews)

60 min

3 servings

This savory Dutch baby is a fluffy, buttery baked pancake topped with a decadent bechamel sauce and salty, thinly sliced ham. Whether you serve it for brunch, lunch, or dinner, this cheesy, eggy, herby dish is definitely going to be a hit!

Ingredients

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1½ cups whole milk
3 sprigs fresh thyme
2 large cloves garlic
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
pinch nutmeg, (freshly grated)
2 teaspoons dijon mustard
¼ cup gruyère, (grated)
⅓ teaspoon kosher salt, Diamond Crystal, ( or to taste)
Freshly cracked black pepper, ( to taste)
½ cup all-purpose flour
½ cup whole milk, (room temp)
3 large eggs, (room temp)
1 teaspoon dijon mustard
¼ teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly cracked black pepper
1 tablespoon chives, (chopped)
1½ teaspoon fresh thyme, (chopped)
3½ tablespoons unsalted butter
2 tablespoons gruyère, (freshly grated)
2 tablespoons parmesan, (freshly grated)
5 ounces Virginia ham, (thinly sliced)

Directions

1
Place milk, thyme, and smashed garlic in a small saucepan and heat over low heat until milk mixture is warm through. Do not allow to bubble or come to a boil. Simmer on low for 15 minutes to infuse milk thyme and garlic flavor. Remove and discard thyme and garlic just before adding to the four butter mixture. Set aside.
2
Combine flour, eggs, milk, dijon, salt and pepper in bowl and use an immersion blender to mix until well combined. Add chives and thyme and whisk with a fork until combined.