Type what you have

Ingredients

• ✓ gruyere cheese
• white wine
• butter
• flour
• cheddar cheese
• emmentaler cheese

Instructions

1. 1 Heat wine in a small saucepan over low heat until simmering.
2. 2 Meanwhile, melt butter in a medium saucepan over medium-low heat. Whisk in flour until a thick paste forms.
3. 3 Whisk in wine until mixture is smooth. Gradually stir in Gruyère, Cheddar, and Emmentaler cheese until melted, about 5 minutes.
4. 4 Transfer cheese mixture into fondue pot. Keep warm over a low flame.

By MariaPeet

Ingredients

• ✓ gruyere cheese
• white wine
• all-purpose flour
• nutmeg
• swiss cheese
• salt
• bread

Instructions

1. 1 Bring wine to a simmer in a fondue pot over medium-low.
2. 2 Stir in flour and nutmeg until well combined.
3. 3 Add Swiss and Gruyère cheeses, 1/4 pound at a time, mixing after each addition until cheese is melted. Season with salt.
4. 4 Serve with cut-up French bread.
5. 5 Enjoy!

By Sheila

Ingredients

• ✓ gruyere cheese
• white wine
• cherry brandy
• garlic
• cayenne pepper
• nutmeg
• cornstarch
• emmentaler cheese

Instructions

1. 1 Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
2. 2 Add Gruyère and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
3. 3 Keep sauce warm while serving so it doesn't solidify.

By John Mitzewich

Ingredients

• ✓ gruyere cheese
• water
• butter
• salt
• all-purpose flour
• all-purpose flour
• egg
• deli ham

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine water, butter, and salt in a saucepan and bring to a boil. As soon as the mixture boils, remove from heat and pour in 1 cup plus 2 tablespoons flour in a single motion. Mix thoroughly with a wooden spoon until well combined. Stir in eggs, 1 at a time, beating well after each addition, until a smooth, sticky paste forms. Mix Gruyere cheese and ham into the dough until well combined.
3. 3 Drop large tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between each dollop, as gougeres will rise during baking.
4. 4 Bake in the preheated oven until golden brown and puffed up, about 20 minutes. Transfer gougeres to a plate and allow to cool.

By Allrecipes Member

Ingredients

• ✓ gruyere cheese
• all-purpose flour
• salt
• black pepper
• thyme
• chili powder
• cayenne pepper
• milk
• butter
• egg
• parmesan cheese
• romano cheese
• pepperoni
• milk
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
3. 3 Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
4. 4 Separate the white and yolk from one egg, reserving the yolk for glazing.
5. 5 Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
6. 6 Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
7. 7 Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
8. 8 Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
9. 9 Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
10. 10 Remove pans from oven and leave puffs on pans until cool enough to serve.

By Carolyn Bunkley

Ingredients

• ✓ gruyere cheese
• butter
• green onion
• garlic
• salt
• artichoke heart
• spinach
• cream cheese
• parmigiano-reggiano cheese
• hot sauce
• nutmeg
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
3. 3 Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
4. 4 Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
5. 5 Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.

By John Mitzewich

Ingredients

• ✓ gruyere cheese
• cream cheese
• corned beef
• pastrami
• sauerkraut
• emmenthaler cheese
• sweet pickle relish
• mayonnaise
• sour cream
• ketchup
• mustard
• worcestershire sauce
• black pepper
• cayenne pepper
• cracker
• bread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cream cheese in a large bowl; add meat, sauerkraut, Gruyère, Emmenthaler, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, and cayenne pepper. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
3. 3 Transfer mixture to a baking dish. Spread evenly and smooth out the top. Roughen up the surface a bit with the tines of a fork to increase surface exposure, add texture, and encourage browning,
4. 4 Bake in the preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes. Serve with crackers and bread.

By John Mitzewich

Ingredients

• ✓ gruyere cheese
• crescent roll dough
• ham steak

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Unroll crescent dough and separate individual rolls at perforations. Place 1 piece of ham and 1 tablespoon of Gruyere cheese in the center of each triangle. Fold over the 2 longer sides of the triangle, overlapping them to seal ham and cheese.
3. 3 Arrange crescents 1 inch apart on a baking sheet.
4. 4 Bake in the preheated oven until golden brown, 12 to 14 minutes. Let cool completely on a cooling rack.
5. 5 Wrap crescents individually with wax paper and place into a large resealable bag. Place in the freezer.

By B Tario

Ingredients

• ✓ gruyere cheese
• comte cheese
• yukon gold potato
• half-and-half
• garlic
• salt
• nutmeg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
2. 2 Fit a food processor with a shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
3. 3 Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
4. 4 Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
5. 5 Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

By NickiSizemore

Ingredients

• ✓ gruyere cheese
• butter
• cinnamon-raisin bread
• apple
• thyme

Instructions

1. 1 Spread butter on 1 side of each slice of bread; flip, so that buttered sides are facing down. Top 2 slices of bread with apple slices, 1/3 cup Gruyere cheese, and a sprinkle of thyme leaves. Place the other 2 slices of bread on top, buttered sides facing up.
2. 2 Heat a large skillet over medium-low heat. Add sandwiches to the hot pan and cook until bread has toasted and cheese has slightly melted, 4 to 5 minutes. Flip carefully using a spatula, pressing down lightly. Cook sandwiches until golden brown and cheese has melted, 3 to 4 minutes more, watching and adjusting heat if necessary to keep bread from burning before cheese has melted.
3. 3 Transfer sandwiches to a plate, slice in 1/2 diagonally, and serve immediately.

By lutzflcat

Ingredients

• ✓ gruyere cheese
• ✓ gruyere cheese
• water
• butter
• white sugar
• all-purpose flour
• cayenne pepper
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.
3. 3 Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.
4. 4 Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg.
5. 5 Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.
6. 6 Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.

By krazygrrl9

Ingredients

• ✓ gruyere cheese
• potato
• butter
• butter
• salt
• chervil
• chive

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
3. 3 Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese.
4. 4 Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.

By barbara

Ingredients

• ✓ gruyere cheese
• heavy cream
• chicken broth
• bay leaf
• salt
• black pepper
• cardoon

Instructions

1. 1 Combine heavy cream, chicken broth, and bay leaf in a large saucepan; season with salt and pepper. Add cardoon pieces. Bring mixture to a boil; reduce heat and simmer until cardoon is soft, about 1 hour.
2. 2 Transfer cardoon pieces to a 9x13-inch baking dish with a slotted spoon.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Simmer cream mixture until reduced to 3/4 cup, 5 to 10 minutes. Pour cream over cardoon pieces in the baking dish. Sprinkle Gruyere cheese on top.
5. 5 Bake in the preheated oven until top is browned, about 30 minutes.

By Swoopadoop

Ingredients

• ✓ gruyere cheese
• potato
• butter
• onion
• salt
• black pepper
• sour cream
• parsley

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain and set aside.
2. 2 Melt butter in the same pot over medium-low heat. Add onion, season with salt and pepper, and cook until onions are starting to turn clear, 2 to 3 minutes. Add potatoes, cover, and cook over low heat, stirring occasionally, until cooked through, about 5 minutes.
3. 3 Remove from heat and stir in sour cream, Gruyere cheese, and parsley. Cover, and allow to sit until cheese is melted, about 5 minutes. Stir before serving.

By Bibi

Ingredients

• ✓ gruyere cheese
• butter
• onion
• salt
• white wine
• chicken broth
• white pepper
• nutmeg

Instructions

1. 1 In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
2. 2 Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
3. 3 Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.

By Nancy Gregory

Ingredients

• ✓ gruyere cheese
• bread crumb
• butter
• mayonnaise
• white wine
• parsley
• sea scallop
• button mushroom
• onion

Instructions

1. 1 In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
2. 2 In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
3. 3 In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.
4. 4 Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. Sprinkle the top with bread crumb mixture.
5. 5 Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.

By Doreen

Ingredients

• ✓ gruyere cheese
• pastry dough
• spinach
• hash brown potato
• egg
• heavy cream
• everything bagel seasoning
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cut a 9-inch circle of parchment paper.
2. 2 Place pastry crust in a 9-inch quiche or pie pan, gently shaping and stretching to fit. Prick crust with a fork several times and place parchment circle over top. Add pie weights or dried beans on top of parchment paper.
3. 3 Set the pan on a baking sheet and place in the center of the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and bake about 10 minutes. Remove to a wire rack and cool for about 5 minutes. Carefully remove pie weights or beans and parchment paper. Leave oven on.
4. 4 While the crust is cooling, squeeze thawed spinach between several layers of paper towels, to remove most of the moisture. Set aside.
5. 5 Add thawed potatoes to the cooled crust. Sprinkle 1 cup shredded Gruyere cheese on top.
6. 6 Stir beaten eggs, cream, bagel seasoning, and hot pepper sauce in a large bowl until ingredients are fully incorporated. Stir in spinach, breaking up any clumps. Pour mixture over the cheese and potatoes. Sprinkle the remaining 1/2 cup Gruyere on top.
7. 7 Place in the center of the oven and bake until eggs are set and a knife inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and cool on a rack for 10 minutes. Serve warm.

By Bibi

Ingredients

• ✓ gruyere cheese
• hawaiian bread roll
• black forest ham
• cream cheese
• chive
• onion
• butter
• worcestershire sauce
• onion
• parmesan cheese

Instructions

1. 1 Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
2. 2 Place equal amounts of ham on each roll bottom. Top with Gruyere.
3. 3 On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
4. 4 In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
5. 5 Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Enjoy!

By Philadelphia

Ingredients

• ✓ gruyere cheese
• egg
• oregano
• water
• panko bread crumb
• ground beef
• french onion soup mix
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack in a rimmed baking sheet.
2. 2 Combine egg, oregano, and 1 tablespoon water in a bowl and beat to combine. Add in panko and ground beef. Sprinkle 1/2 of the French onion mix on top and mix until thoroughly combined. Shape mixture into meatballs. Place meatballs on the prepared baking sheet.
3. 3 Bake in the preheated oven until meatballs are cooked through, about 20 minutes.
4. 4 Meanwhile, add remaining French onion mix to a saucepan over medium heat. Whisk in 1/4 cup water until well combined. Allow to thicken. Whisk in another 1/4 cup water and allow to thicken. Repeat 2 more times until water is used up. Mix in cream and Gruyere cheese, stirring until cheese is melted. Serve cheese sauce with meatballs.

By thedailygourmet

Ingredients

• ✓ gruyere cheese
• vegetable oil
• sweet yellow onion
• balsamic vinegar
• green bean
• baby bella mushroom
• thyme
• salt
• swiss cheese

Instructions

1. 1 Heat 2 tablespoons oil in large skillet over medium-low heat. Add onion and vinegar. Cook 15 to 20 minutes or until tender and golden brown. Remove from skillet.
2. 2 Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add green beans, mushrooms and thyme. Cook 4 to 5 minutes, stirring occasionally. Stir in onions and salt. Cook 1 to 2 minutes to until desired doneness. Top with cheese.

By Crisco

Ingredients

• ✓ gruyere cheese
• elbow macaroni
• heavy cream
• milk
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until halfway cooked, about 4 minutes. Drain.
2. 2 Combine heavy cream, milk, and 1/2 of Gruyere cheese in a large bowl. Add elbow macaroni and mix well; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for 24 hours.
3. 3 Bring the macaroni mixture to room temperature, 30 minutes to 1 hour. Pour into a 2-quart baking dish. Sprinkle remaining Gruyere cheese on top.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Bake in the preheated oven until golden and crispy, 15 to 20 minutes.

By Nathalie Coleman

Ingredients

• ✓ gruyere cheese
• butter
• white bread
• spicy breakfast sausage
• green onion
• cream of mushroom soup
• milk
• egg
• milk
• cheddar cheese

Instructions

1. 1 Grease an 8 1/2x11-inch baking dish with butter. Place the bread cubes in the baking dish.
2. 2 Break the sausage into small pieces into a large skillet over medium heat. Cook and stir sausage until completely browned, 5 to 7 minutes. Add green onions; toss once and remove skillet from heat. Drain as much grease as possible from the skillet. Spread sausage and green onion mixture over bread cubes.
3. 3 Stir cream of mushroom soup and 1/2 cup milk together in a bowl; pour over the layer of sausage in the baking dish.
4. 4 Whisk eggs and milk together in a bowl; pour over the sausage. Top with Gruyere and Cheddar cheese. Cover the dish with aluminum foil and refrigerate 8 hours to overnight.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake uncovered in preheated oven until the middle is set, about 1 hour.

By lb22

Ingredients

• ✓ gruyere cheese
• all-purpose flour
• salt
• pepper
• parsley
• dill weed
• butter
• chicken breast
• mushroom
• onion
• white wine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
2. 2 In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
3. 3 Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

By Rebecca Swift

Ingredients

• ✓ gruyere cheese
• emmental cheese
• cornstarch
• garlic
• white wine
• french bread
• potato
• cornichon
• pearl onion

Instructions

1. 1 Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
2. 2 Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
3. 3 Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

By Diana Moutsopoulos

Ingredients

• ✓ gruyere cheese
• fusilli pasta
• olive oil
• red wine vinegar
• dill
• garlic
• salt
• black pepper
• mushroom
• arugula
• red onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
2. 2 Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
3. 3 Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

By jkoltov

Ingredients

• ✓ gruyere cheese
• pie crust
• butter
• leek
• salt
• black pepper
• cream

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. 3 Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

By plume d'argent

Ingredients

• ✓ gruyere cheese
• baking potato
• milk
• heavy cream
• butter
• garlic
• salt
• black pepper
• nutmeg
• all-purpose flour
• parmesan cheese
• shrimp
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.
2. 2 Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.
3. 3 Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.
4. 4 Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.
5. 5 Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.
6. 6 To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.

By Bibi

Ingredients

• ✓ gruyere cheese
• olive oil
• ham
• heavy cream
• salt
• black pepper
• egg
• chive

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.
2. 2 Arrange ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.
3. 3 Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.
4. 4 Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.

By chatoune

Ingredients

• ✓ gruyere cheese
• butter
• whole wheat flour
• water
• cornstarch
• salt
• black pepper
• thyme
• rosemary
• swiss cheese
• potato
• scallion
• garlic

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Let simmer for 1 minute. Add flour, 1 tablespoon at a time, whisking constantly until completely incorporated, 5 to 8 minutes. Add 1 cup water slowly and whisking constantly to avoid clumping. Remove from heat.
2. 2 Whisk remaining 2/3 cup water together with cornstarch in a small bowl. Add slurry to the gravy; whisk to combine.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Stir the gravy briefly; season with salt and pepper. Add thyme and rosemary. Stir in Swiss cheese and Gruyere cheese. Add potatoes, scallions, and garlic; stir well until potato slices are separated and coated with gravy. Pour mixture into an 8-inch square baking dish.
5. 5 Bake in the preheated oven until potatoes are tender, 40 to 50 minutes.

By Tara

Ingredients

• ✓ gruyere cheese
• potato
• garlic
• salt
• heavy cream
• black pepper
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes, garlic, and salt into a large pot; fill with enough water to cover. Bring to a boil; reduce heat to medium and simmer potatoes until tender but not mushy, 8 to 10 minutes. Use a slotted spoon to transfer about half the potatoes into a 9x13-inch baking dish.
3. 3 Pour 1/2 of the cream over the potatoes and season with black pepper and nutmeg; sprinkle 1/2 of the Gruyère cheese on top. Layer the remaining potatoes on top and season with black pepper and nutmeg. Pour over remaining cream and sprinkle with remaining Gruyère cheese.
4. 4 Bake in the preheated oven until cheese is golden brown on top, about 1 hour.

By Celeste