Reuben Dutch BABY
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A savory Dutch baby loaded with pastrami, Jarlsberg cheese, and fresh herbs, served with sauerkraut and mustard for bright acidity.
Ingredients
- all-purpose flour
- 2.46 ml kosher salt
- 2.46 ml freshly ground black pepper
- 8 large eggs
- 177 ml whole milk
- 29.6 ml fresh chives minced
- 4.93 ml fresh thyme minced
- 4.93 ml toasted caraway seeds
- shredded Jarlsberg cheese
- 29.6 ml unsalted butter
- 227 g thinly sliced pastrami
- Sauerkraut
- Dijon or stone-ground mustard
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 236 mg
- Iron: 3.88 mg
- Magnesium: 39.9 mg
- Phosphorus: 396 mg
- Potassium: 329 mg
- Zinc: 3.67 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- all-purpose flour
- 2.46 ml kosher salt
- 2.46 ml freshly ground black pepper
- 8 large eggs
- 177 ml whole milk
- 4.93 ml toasted caraway seeds
- shredded Jarlsberg cheese
- 29.6 ml unsalted butter
- 227 g thinly sliced pastrami
- Sauerkraut
- Dijon or stone-ground mustard
Prepare
- Mince 29.6 ml fresh chives
- Mince 4.93 ml fresh thyme
Let's Cook
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Step 1.
Preheat the oven to 425°F.
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Step 2.
In a large bowl, whisk together 1 cup plus 2 tablespoons all-purpose flour, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. In a separate bowl, whisk together 8 large eggs and ¾ cup whole milk. Pour the wet ingredients into the dry and whisk until just combined. Stir in 2 tablespoons minced fresh chives, 1 teaspoon minced fresh thyme, 1 teaspoon toasted caraway seeds, and half of the shredded Jarlsberg cheese (about ½ cup).
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Step 3.
Melt 2 tablespoons unsalted butter in a 10-inch ovenproof skillet over medium heat. Cook until the butter starts to brown and smells nutty, about 3 minutes. Swirl the skillet to coat the bottom evenly. Spread half of the thinly sliced pastrami (about 4 ounces) over the bottom of the skillet.
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Step 4.
Pour the batter into the skillet over the pastrami. Transfer the skillet to the oven and bake until the Dutch baby is puffed and golden, about 25 minutes. Carefully remove the skillet from the oven and turn on the broiler.
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Step 5.
Spread the remaining pastrami (about 4 ounces) over the top of the Dutch baby and sprinkle with the remaining shredded Jarlsberg cheese (about ½ cup). Broil until the cheese is melted, about 2 minutes. Serve immediately with sauerkraut and Dijon or stone-ground mustard on the side.