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Gruyère Popovers

Yield: 12

Light, airy, and cheesy, these popovers achieve the impossible: They’re simultaneously rich and decadent, yet light as a feather. Serve them fresh from the oven at peak puffiness.


  • 2-1/2 cups whole milk
  • 11-1/4 oz. (2-1/2 cups) all-purpose flour
  • 1-1/2 tsp. table salt
  • 6 large eggs, at roomtemperature
  • 6 oz. Gruyère, finely grated

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 115
  • Sodium (mg): 450
  • Carbohydrates (g): 23
  • Fiber (g): 1
  • Sugar (g): 3
  • Protein (g): 12


  • Position a rack in the lowest part of the oven, and put a 6-cup popover pan on a rimmed baking sheet on the rack. Heat the oven to 400°F. In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Using a fine-mesh strainer, sift the flour and salt onto a sheet of wax paper or parchment.
  • In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly add the hot milk, whisking constantly, then gradually whisk in the flour mixture until almost smooth.
  • Remove the popover pan from the oven. Fill the cups about three-fourths with batter, and sprinkle each with 1/2 oz. of the cheese (about 2 Tbs.). Return the pan to the oven, and bake for 20 minutes. Reduce the oven temperature to 350°F. Continue baking until the popovers are browned and puffed, about 25 minutes more; do not open the oven while the popovers are baking.
  • Invert the pan and remove the popovers. Serve immediately. Using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes. Repeat with the remaining batter and cheese.


Rate or Review


  • fjteut | 03/20/2019

    Same question as user-8676: where's the fat? The instructions refer to wiping out the excess fat from the cups. Where does that come from? the melted gruyere?

  • user-8676 | 03/19/2019

    The recipe uses no fats. Is the an omission or correct? Unusual for popovers.

  • VancouverLynette | 03/17/2019

    Thanks so much for this recipe. I had never eaten a popover before much less made one. I made a batch for St. Patrick's Day and a pot of Colcannon soup. It was a fabulous dinner much enjoyed by all. Can't wait to make them again.

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