Roasted Mushroom and Bacon Dutch Baby

The large, fluffy pancake known as the Dutch baby is often made with sweet ingredients for breakfast or dessert. But the one-pan dish also lends itself to savory preparations, and it’s the perfect food to make in a properly seasoned cast-iron skillet.

Baked in the oven instead of fried on the stovetop, the pancake is topped with a scrumptious mix of roasted mushroom, crispy bacon and cheddar cheese. Served with a simple green salad, it makes a terrific lunch or light supper.

For a vegetarian dish, simply omit the bacon.

1 pound mixed mushrooms (such as cremini, button or shiitake), sliced 4 slices bacon, sliced 3 large eggs

1 clove garlic, chopped

3/4 cup whole milk 3 tablespoons unsalted butter, melted, divided

1/2 cup all-purpose flour, spooned and leveled 2 tablespoons cornstarch Kosher salt

1 tablespoon fresh thyme 2 ounces cheddar cheese, grated (about 1/2 cup) 1 scallion, thinly sliced 2 tablespoons chopped flat-leaf parsley

Directions: Set oven racks in middle and upper positions. Preheat oven to 450 degrees. Place mushrooms and bacon on a rimmed baking sheet. Place on top rack in oven while preheating, and roast, stirring once, until mushrooms are golden brown, 25 to 30 minutes. Place a 10-inch cast-iron skillet on middle rack and heat 15 minutes.

Place eggs and garlic in a blender. Process on high until frothy, 45 seconds. With blender running, gradually add milk and 2 tablespoons butter; stop blender. Add flour, cornstarch, and 1/4 teaspoon salt; process 1 minute. Fold in thyme.

Carefully add remaining tablespoon butter to heated skillet and swirl to coat. Immediately add batter. Bake until golden brown and puffed, 14 to 16 minutes. Sprinkle with cheese and bake until melted, 3 to 5 minutes.

Top with mushroom mixture, scallions and parsley.

Serves 4-6.