Popovers!

4 c. warmed milk
8 large eggs
4 c. flour
1 1/2 t. salt
2 1/4 c. grated Gruyere

Warm the milk and whisk eggs until frothy.  Slowly whisk in the milk without cooking the eggs.  Slowly add flour and salt to the milk and eggs.  Gently combine until smooth.  Butter the popover pan and pour batter until 3/4 full.  Top with 2 1/4 T. cheese.  Bake at 350 degrees for 50 minutes.  Serve immediately. Makes 24 popovers.