Herb & Cheddar Dutch Baby

Recipe Creator: Bothwell Cheese

This savoury Dutch Baby is perfect for weekend brunch. It's fresh, flavourful, fluffy, and ideal for sharing!


  • 1 cup AP flour
  • 1 tsp. salt
  • 1 ¼ cup Bothwell Lactose-Free Old Cheddar, grated and divided
  • 8 eggs
  • ¾ cup whole milk
  • 2 tbsp. fresh basil, chopped
  • 2 tbsp. fresh oregano, chopped
  • 1 tbsp. fresh thyme, chopped
  • ½ tsp. mustard powder
  • 2 tbsp. butterOptional Toppings:
  • More fresh herbs
  • Prosciutto


  1. Preheat oven to 425 ° F.
  2. Place a 12 inch cast iron pan in oven to pre heat.
  3. In a large bowl whisk together flour, salt and ½ the cheese.
  4. In another medium bowl, whisk together eggs, milk, chopped herbs and mustard powder.
  5. Combine the wet ingredients into to dry ingredients and whisk well.
  6. Add the butter into the hot cast iron in the oven and let melt and brown (about 2 minutes).
  7. Carefully add the the batter into the hot cast iron in the oven, bake for 15 minutes.
  8. Top with remaining cheese and continue to bake for an additional 8-10 minutes or until it is puffed and golden brown.
  9. Serve immediately with prosciutto and fresh herbs.