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
• 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
• 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
• 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
• pie shell
• shrimp
• egg
• sour cream
• green onion
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
3. 3 Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
4. 4 Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

By love2cook

Ingredients

• ✓ gruyere cheese
• cauliflower
• red bell pepper
• butter
• flour
• half-and-half
• truffle salt
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
2. 2 Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
3. 3 Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
4. 4 Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over cauliflower. Sprinkle remaining 1/4 cup of cheese and panko on top.
5. 5 Bake in the preheated oven until top is lightly browned, about 25 minutes.

By thedailygourmet

Ingredients

• ✓ gruyere cheese
• ✓ gruyere cheese
• butternut squash
• egg
• mustard
• salt
• black pepper
• green onion
• ham

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Slowly and carefully cut butternut squash in half lengthwise, starting at the stem end. Scoop out seeds with a spoon. Slice off about 1/8 inch from the bottom of each half to ensure they lay flat while baking. Place onto the prepared baking sheet.
3. 3 Roast in the center of the preheated oven until tender but not falling apart, 60 to 90 minutes. Remove from the oven and let sit until cool enough to handle. Increase the oven temperature to 475 degrees F (245 degrees C).
4. 4 Use a spoon to scoop squash flesh into a bowl, leaving about 1/2 inch attached to the skin so shells won't collapse and fall apart later.
5. 5 Add egg, Dijon, salt, and pepper to squash; mix and mash with a spoon until smooth, or leave it a bit chunky if desired. Stir in green onions, ham, and diced Gruyère; mix until combined.
6. 6 Scoop mixture back into squash shells, distributing as evenly as possible. Sprinkle grated Gruyère over top.
7. 7 Bake in the preheated oven until cheese is browned, about 15 minutes.
8. 8 Remove from the oven and transfer squash halves to a cutting board. Garnish with green onions, cut each half into four slices, and serve.

By John Mitzewich

Ingredients

• ✓ gruyere cheese
• aluminum foil
• bacon
• naan flatbread
• blue cheese
• red onion
• blueberry
• basil
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
3. 3 Sprinkle naan flatbreads with 1/2 of the Gruyere cheese, leaving 1/2 inch border at the edges. Sprinkle with blue cheese and red onion and place on the prepared baking sheet.
4. 4 Bake until flatbreads begin to brown, 7 to 9 minutes. Remove from the oven and sprinkle with blueberries, bacon, and the remaining Gruyere. Bake until the cheese has melted and the flatbreads are golden brown, about 2 minutes. Top with sliced basil and black pepper. Serve immediately.

By lutzflcat

Ingredients

• ✓ gruyere cheese
• russet potato
• butter
• kosher salt
• cayenne pepper
• parmigiano-reggiano cheese
• buttermilk
• heavy cream
• green onion

Instructions

1. 1 Gather the ingredients. Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
3. 3 Remove from the heat and let drain in a colander for 5 to 10 minutes.
4. 4 Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
5. 5 Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
6. 6 Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
7. 7 Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
8. 8 Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
9. 9 Remove from the oven and sprinkle with green onions before serving.

By John Mitzewich

Ingredients

• ✓ gruyere cheese
• cooking spray
• ham
• egg
• milk
• basil
• chive
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
2. 2 Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
3. 3 Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
4. 4 Pour egg mixture evenly into each muffin cup.
5. 5 Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.

By LaDonna Langwell

Ingredients

• ✓ gruyere cheese
• butter
• baby yellow potato
• pumpkin
• salt
• black pepper
• thyme
• half and half
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish with butter.
2. 2 Slice potatoes and pumpkin with a mandoline into 1/8-inch-thick slices, using the mandoline's 3-millimeter setting.
3. 3 Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyère cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyère. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyère.
4. 4 Pour half-and-half evenly over the top and cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the foil and continue baking until potatoes are tender and the top is nicely browned, about 15 minutes more. Remove from the oven and let sit for 15 minutes before serving.

By Kim's Cooking Now

Ingredients

• ✓ gruyere cheese
• cooking spray
• cellentani pasta
• heavy cream
• egg white
• black truffle salt
• mushroom
• bacon
• gorgonzola cheese
• shrimp

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 8x10-inch glass baking dish with cooking spray.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in cellentani and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain.
3. 3 Combine cream, egg white, and truffle salt in a large bowl. Mix well. Add mushrooms, Gruyere cheese, bacon, and Gorgonzola cheese. Toss to combine. Add shrimp and toss again. Mix in cellentani pasta with a wooden spoon until evenly distributed.
4. 4 Pour pasta mixture into a the prepared baking dish.
5. 5 Bake in the preheated oven until top is bubbling and shrimp is opaque, 25 to 30 minutes.

By Balancing Cinderella Recipes

Ingredients

• ✓ gruyere cheese
• cauliflower
• olive oil
• vegetable broth
• salt
• black pepper
• garlic powder
• heavy cream
• parsley

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
2. 2 Toss together cauliflower and oil in a bowl. Spread cauliflower on the prepared baking sheet in a single layer.
3. 3 Roast, stirring once, until cauliflower is tender and just starting to brown, about 30 minutes. (Do not overbrown cauliflower or it will become bitter.) Reserve 1/2 cup florets for garnish and keep warm. Let remaining cauliflower cool slightly.
4. 4 Combine cooled roasted cauliflower 1 1/3 cups broth, salt, pepper, and garlic powder in blender or food processor, working in batches, if needed. Cover and blend until smooth, adding more broth as needed to reach desired consistency.
5. 5 Transfer mixture to a saucepan. Bring just to a boil over medium heat. Remove from heat. Stir in cream and 2 tablespoons cheese until melted. Serve topped with reserved cauliflower florets, remaining cheese, the parsley, and if you like, additional pepper.

By Caitlyn Diimig, RD

Ingredients

• ✓ gruyere cheese
• penne pasta
• butter
• heavy cream
• half-and-half
• garlic salt
• mozzarella cheese
• parmesan cheese
• oaxaca cheese
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
3. 3 Meanwhile, melt butter in a saucepan over medium heat. Stir in cream, half-and-half, and garlic salt. Add Gruyere cheese, 1/2 cup mozzarella cheese, Parmesan cheese, and Oaxaca cheese. Stir into cream until melted. Drain pasta and add to the sauce; stir to coat.
4. 4 Spray a casserole dish with cooking spray and pour in pasta mixture. Sprinkle with remaining 1/2 cup mozzarella cheese.
5. 5 Bake in the preheated oven until cheese is bubbly and slightly browned, 15 to 20 minutes.

By thedailygourmet

Ingredients

• ✓ gruyere cheese
• romaine lettuce
• fig
• pear
• pecan
• red onion
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Combine romaine lettuce, figs, pear, pecans, Gruyere cheese, and onion in a large bowl. Drizzle evenly with olive oil and vinegar. Season with salt and pepper. Toss lightly and serve.

By curvy chef 2013

Ingredients

• ✓ gruyere cheese
• pie crust
• broccoli
• egg
• milk
• kosher salt
• nutmeg
• black pepper
• ham
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lightly flour the bottom of a 9-inch pie or quiche pan and fit crust into the pan, all the way up to the edge. Lightly prick the bottom and sides of the pastry, 1 1/2 inches apart.
3. 3 Cut parchment paper to fit the bottom of the pan, place parchment on the pastry, and put pie weights or dried beans on top of the parchment.
4. 4 Bake on the center rack of the preheated oven for 10 minutes. Place pan on a wire rack, remove the weights and the paper, and allow to cool completely, about 30 minutes.
5. 5 Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until softened, about 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
6. 6 Reduce oven temperature to 375 degrees F (190 degrees C).
7. 7 Break eggs into a large bowl and whisk until yolks and whites are combined. Add milk, salt, nutmeg, and pepper, whisking until well combined.
8. 8 Sprinkle broccoli, ham, Gruyere cheese, and chives evenly over the crust. Pour egg mixture over the filling.
9. 9 Set quiche on a baking sheet and place on the center rack of the oven. Bake until egg mixture is set, 45 to 50 minutes. Insert a knife in the center of the quiche to test for doneness; quiche is done when the knife comes out clean. Pace pan on a wire rack to cool for about 10 minutes. Serve warm.

By Bibi

Ingredients

• ✓ gruyere cheese
• spinach artichoke dip
• ricotta cheese
• egg
• lemon juice
• red pepper flakes
• salt
• pepper
• pasta shell
• white sauce
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.
3. 3 Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.
4. 4 Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.
5. 5 Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
6. 6 Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.
7. 7 Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
8. 8 Bake in the preheated oven until golden brown and bubbling, about 25 minutes.

By John Mitzewich

Ingredients

• ✓ gruyere cheese
• butter-flavored cooking spray
• croissant
• ham
• egg
• milk
• sour cream
• salt
• black pepper
• mustard
• green onion

Instructions

1. 1 Spray an 8x8-inch baking pan with cooking spray.
2. 2 Cut croissants into 1 inch cubes (about 4 cups, loosely packed) and spread out on the bottom of the prepared pan. Sprinkle evenly with cheese and ham.
3. 3 Combine eggs, milk, sour cream, Dijon mustard, salt, and pepper in a bowl. Beat the mixture until well blended using a wire whisk or an egg beater.
4. 4 Pour egg mixture evenly over the top of the croissants, cheese, and ham.
5. 5 Cover tightly with aluminum foil and place in the refrigerator for 8 hours.
6. 6 When ready to bake, set the dish out of the refrigerator on the counter, Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Uncover casserole, place in the center of the preheated oven, and bake until the casserole is set, and a knife inserted into the middle of the casserole comes out clean, 45 to 55 minutes.
8. 8 Cut into serving pieces and garnish with chopped green onions.

By Bibi

Ingredients

• ✓ gruyere cheese
• butter
• all-purpose flour
• half-and-half
• salt
• black pepper
• garlic powder
• mustard
• egg
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
2. 2 Melt butter in a saucepan over medium-low heat. Add flour and whisk until dissolved, 2 to 3 minutes. Gradually add half-and-half and whisk until sauce is thick and smooth, about 5 minutes. Season with salt, pepper, garlic powder, and mustard. Stir in Gruyère cheese until melted and smooth.
3. 3 Arrange eggs, cut-side down, in the prepared baking dish. Pour sauce over eggs and sprinkle with Parmesan cheese.
4. 4 Bake in the preheated oven until bubbly and golden brown, 20 to 25 minutes.

By Mary Shawhan

Ingredients

• ✓ gruyere cheese
• cooking spray
• delicata squash
• salt
• black pepper
• butter
• all-purpose flour
• milk
• cayenne pepper
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a medium casserole dish with cooking spray.
2. 2 Slice delicata squash lengthwise, remove seeds and pulp, and cut into 1/2-inch crescent-shaped slices. Place squash in the prepared pan and lightly season with salt and pepper.
3. 3 Melt butter in a 1-quart saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes, being careful not to allow the paste to brown. Gradually stir in milk and bring to a boil. Stir and cook for about 3 minutes; remove from heat. Mix in Gruyere cheese and stir until melted. Season with cayenne pepper, salt, and pepper.
4. 4 Pour cheese sauce over the squash and bake in the preheated oven until the squash is fork-tender, 25 to 30 minutes. Garnish with snipped parsley.

By Bibi

Ingredients

• ✓ gruyere cheese
• butter
• leek
• celery root
• portobello mushroom
• tarragon
• chive
• panko bread crumb
• all-purpose flour
• heavy cream
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a large frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms release their liquid, about 6 minutes more.
3. 3 Meanwhile, combine bread crumbs and Gruyère cheese in a mixing bowl.
4. 4 Sprinkle flour over the mushroom mixture and stir until absorbed, about 1 minute. Pour in heavy cream slowly while stirring until sauce thickens and turns evenly creamy, about 3 minutes. Add half of the bread crumb–cheese mixture to the pan and stir until the cheese begins to melt, about 2 minutes.
5. 5 Remove from heat and transfer mixture to a greased baking dish. Top with remaining tarragon, chives, and the rest of the bread crumb mixture. Drizzle with a small amount of water to moisten.
6. 6 Bake in the preheated oven until the cheese is bubbly, about 10 minutes. Serve immediately.

By Chef AidF

Ingredients

• ✓ gruyere cheese
• pie dough
• white mushroom
• scallion
• cooking spray
• bacon
• egg
• heavy cream
• salt
• black pepper
• yellow squash blossom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan with nonstick spray.
2. 2 Place pie dough in the prepared pie pan; poke a few holes in the bottom with a fork. Line dough with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 15 minutes. Carefully remove foil and weights; continue baking until the crust sets, about 5 minutes more.
3. 3 Remove from the oven and place on a wire rack; cool to room temperature, 15 to 20 minutes.
4. 4 Spray a skillet with nonstick spray and place over medium heat. Add mushrooms and scallions; sauté until tender, about 5 minutes. Transfer vegetables to a plate; set aside.
5. 5 Add bacon to the skillet and cook until browned and crispy, 5 to 7 minutes.
6. 6 Whisk together eggs and cream in a bowl; season with salt and pepper.
7. 7 Sprinkle grated Gruyere cheese over the bottom of the cooled crust. Add cooked bacon, mushrooms, and scallions; pour egg mixture over top. Place squash blossoms in a decorative pattern on top of the egg mixture.
8. 8 Bake in the preheated oven until eggs are firm with no jiggling, 35 to 40 minutes. Cool quiche briefly before slicing.

By Meghann Dham

Ingredients

• ✓ gruyere cheese
• butter
• garlic
• flour
• heavy cream
• milk
• salt
• yukon gold potato
• thyme
• black pepper
• cooking spray

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
2. 2 Melt butter in a medium saucepan over medium-low heat. Add garlic; cook, stirring occasionally, until fragrant, 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Whisk in heavy cream, milk, and salt until smooth.
3. 3 Add sliced potatoes and bring to a simmer; cook, gently stirring occasionally, until potatoes begin to soften, 12 to 15 minutes. Remove from heat; stir in thyme and pepper.
4. 4 Layer 1/2 of the potatoes in the prepared baking dish; sprinkle 1/2 cup cheese evenly over potatoes. Top with remaining potatoes and spoon remaining liquid left in the pot over the potatoes.
5. 5 Top with remaining 1/2 cup cheese.
6. 6 Bake in preheated oven until sauce is thickened, top is browned in spots, and potatoes are tender, 40 to 45 minutes. Let stand 15 minutes before serving; garnish with additional thyme. Recipe developed by Jasmine Smith

By Keaton Larson

Ingredients

• ✓ gruyere cheese
• bacon
• apple
• red onion
• thyme
• white balsamic vinegar
• salt
• black pepper
• granulated sugar
• olive oil
• arugula

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
2. 2 Cook bacon in a skillet over medium heat until crisp and browned, about 4 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve the bacon grease in the skillet.
3. 3 Add apple and onion to the skillet and cook, stirring occasionally until soft, 8 to 10 minutes. Remove skillet from the heat and stir in the bacon. Sprinkle thyme over the apple mixture, and stir in balsamic vinegar. Taste and season with salt and pepper.
4. 4 Place naan on the prepared baking sheet and brush with olive oil. Spread the apple mixture evenly on top. Cover with Gruyere cheese.
5. 5 Bake in the preheated oven until naan is golden brown and cheese is melted, 10 to 12 minutes. Remove from oven, scatter a handful of arugula over the top, and serve immediately.

By lutzflcat

Ingredients

• ✓ gruyere cheese
• french baguette
• olive oil
• leek
• milk
• egg
• salt
• black pepper
• nutmeg
• olive oil cooking spray
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
2. 2 Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
3. 3 Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
4. 4 Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
5. 5 Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
6. 6 Let casserole sit for 15 minutes.
7. 7 Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
8. 8 Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

By Diana71

Ingredients

• ✓ gruyere cheese
• panko bread crumb
• butter
• zucchini
• yellow squash
• shallot
• garlic
• basil
• rosemary
• salt
• black pepper
• all-purpose flour
• light cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix Gruyere cheese and panko bread crumbs together in a bowl.
3. 3 Heat butter in a large skillet over medium heat until melted. Add zucchini, yellow squash, shallots, and garlic; cook and stir until softened, about 10 minutes. Stir in basil, rosemary, salt, and black pepper; cook until fragrant, about 1 minute.
4. 4 Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in half the cheese mixture. Remove from heat.
5. 5 Pour zucchini mixture into a baking dish. Top with remaining cheese mixture.
6. 6 Bake in the preheated oven until bubbly and golden brown, about 20 minutes.

By Chef AidF