Bayonne Gougere Recipe

• 1 c. lowfat milk
• 1/2 c. butter - (1 stick)
• 1/4 tsp salt
• 1/8 tsp freshly-grnd black pepper
• 1 c. flour
• 4 lrg Large eggs at room temperature
• 1/4 lb Gruyere cheese grated
• 1/4 lb Jambon de Bayonne finely minced

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. In a large saucepan, combine the lowfat milk, butter, salt, and black pepper over medium-high heat.
4. Bring to a boil, then remove from the heat, add in the flour, and with a wooden spoon, stir briskly for about 1 minute to incorporate.
5. Return to the heat and continue stirring for 1 minute, over medium-high heat.
6. Remove from the heat and add in the Large eggs one at a time, beating after each addition.
7. Add in the cheese and ham and beat till it is incorporated and a slightly soft dough forms.
8. Drop the dough by the spoonful onto the prepared baking sheet to create a ring (about 12 to 14 spoonfuls).
9. Bake for 10 min, then reduce the oven temperature to 350 degrees and bake till golden, about 25 min.
10. Remove from the oven and serve hot on a platter.
11. This recipe yields 12 servings.

milk, butter, salt, black pepper, flour, eggs, gruyere cheese, bayonne

Taken from cookeatshare.com/recipes/bayonne-gougere-80518 (may not work)