Type what you have

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ gruyere cheese
• elbow macaroni
• bacon
• panko bread crumb
• butter
• all-purpose flour
• milk
• salt
• black pepper
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 At the same time, cook bacon in a large, nonstick skillet over medium heat until it starts to turn golden, 5 to 8 minutes. Add panko and stir well. Remove from the heat and set aside.
4. 4 Melt butter in a large saucepan over medium heat. Whisk flour into the melted butter and cook for 1 minute. Season with salt and pepper. Add milk slowly, whisking continuously, until sauce is smooth. Bring to a simmer.
5. 5 Reduce heat to low and simmer, whisking occasionally, until sauce has thickened, about 5 minutes. Add Gruyere, Cheddar, and Parmesan cheeses and season with more salt and pepper if desired. Stir and cook until cheeses have fully melted, about 3 minutes.
6. 6 Add drained pasta and stir until coated. Pour into a 9x13-inch baking dish. Sprinkle bacon-panko mixture over top.
7. 7 Bake in the preheated oven until golden brown and bubbly, 20 to 30 minutes.

By Hannah Casey

Ingredients

• ✓ gruyere cheese
• cooking spray
• olive oil
• onion
• baby bella mushroom
• garlic
• salt
• black pepper
• puff pastry
• parmesan cheese
• thyme

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
2. 2 Heat olive oil in a skillet over medium heat. Add onion and cook until the edges of the onion begin to brown and caramelize, about 3 minutes. Add mushrooms and garlic, and cook until mushrooms are soft, 3 to 4 minutes. Season with salt and pepper. Transfer vegetables to a paper towel-lined plate with a slotted spoon.
3. 3 Roll out puff pastry sheet into a horizontal rectangle on a large, lightly floured cutting board. Use a pizza slicer to cut pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press each dough square into each mini muffin cup and prick with the tines of a fork.
4. 4 Divide mushroom mixture amongst pastry cups. Top with shredded Gruyere and Parmesan cheeses. Sprinkle with thyme.
5. 5 Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes. Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.

By fabeveryday

Ingredients

• ✓ gruyere cheese
• olive oil
• onion
• garlic
• parsley
• mustard
• salt
• black pepper
• pork tenderloin
• ham
• turkey sausage

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 1/2 tablespoon oil an oven-proof pan large enough to fit the tenderloin over medium-high heat. Add onion and garlic; saute until just starting to brown, about 5 minutes. Remove from heat and stir in parsley and mustard. Transfer to a bowl and season with pepper.
3. 3 Place tenderloin on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place pork between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Trim any extra pieces so the tenderloin is rectangular.
4. 4 Chop the pork trimmings finely and add to the onion mixture. Spread onion mixture onto pork. Lay ham slices over it and sprinkle Gruyere cheese on top. Roll tenderloin up along the long side. Tie with cotton kitchen string. Season with salt and pepper.
5. 5 Heat remaining oil in the same pan over medium-high heat. Sear tenderloin in the hot oil until browned, 3 to 5 minutes per side.
6. 6 Transfer pan to the preheated oven and bake until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (71 degrees C), 25 to 30 minutes. Let rest for 5 minutes before slicing.

By vpecchia

Ingredients

• ✓ gruyere cheese
• potato
• butter
• onion
• zucchini
• herbes de provence
• salt
• black pepper
• tomato
• parmesan cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are almost tender, about 15 minutes. Drain in a colander.
3. 3 While potatoes are cooking, melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper; cook and stir for 1 minute. Add drained potatoes and tomato; cook for 2 minutes.
4. 4 Combine Parmesan cheese and Gruyère cheese in a bowl. Stir 1/2 of the cheese mixture into potato-vegetable mixture and transfer to the prepared baking dish.
5. 5 Melt remaining 2 tablespoons butter. Stir melted butter into remaining cheese mixture and bread crumbs until combined. Spread evenly on top of potato-vegetable mixture in the baking dish.
6. 6 Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

By Toi

Ingredients

• ✓ gruyere cheese
• butter
• onion
• garlic
• butternut squash
• brown sugar
• chicken broth
• cheddar cheese
• bread crumb
• thyme
• rosemary
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Melt butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is soft and golden brown, about 10 minutes. Add squash and brown sugar. Continue to cook and stir until squash begins to brown on the edges but is still somewhat firm in the center, about 10 minutes. Scrape mixture into the prepared baking dish; pour in chicken broth. Wrap the dish tightly with aluminum foil.
3. 3 Bake in the preheated oven until liquid has been absorbed and squash is tender, 45 to 50 minutes.
4. 4 Meanwhile, toss together Gruyère cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a medium bowl until well combined.
5. 5 Uncover the dish and sprinkle evenly with Gruyère mixture. Sprinkle Parmesan cheese on top. Return to the oven and bake, uncovered, until topping is lightly crunchy and browned, about 15 minutes.

By Merrittorious

Ingredients

• ✓ gruyere cheese
• cooking spray
• cauliflower
• milk
• butter
• all-purpose flour
• parmesan cheese
• onion
• curry powder
• salt
• black pepper
• bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray the inside of a medium baking dish with cooking spray.
2. 2 Bring a pot of water to a boil. Add cauliflower florets and cook until tender but still firm, 4 to 5 minutes. Drain and set aside.
3. 3 Heat milk in the microwave or in a small saucepan until hot.
4. 4 Melt 2 tablespoons butter in a medium saucepan over medium heat, blend in the flour, and cook, stirring constantly, for 2 to 3 minutes. Pour in hot milk and whisk constantly until thickened, 4 to 5 minutes. Remove from heat. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, minced onion, curry powder, salt, and pepper.
5. 5 Pour 1/3 of the sauce on the bottom of the prepared baking dish. Distribute cauliflower evenly on top. Pour remaining cheese sauce over the florets.
6. 6 Combine remaining 1/4 cup of Gruyere with bread crumbs in a bowl. Sprinkle over the sauce and drizzle with remaining 2 tablespoons butter.
7. 7 Bake in the preheated oven until the top is browned, 25 to 30 minutes.

By lutzflcat

Ingredients

• ✓ gruyere cheese
• cooking spray
• heavy cream
• butter
• garlic
• parsley
• thyme
• sage
• rosemary
• salt
• black pepper
• sweet potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
2. 2 Combine cream, butter, and garlic in a saucepan; bring to a simmer. Off heat, stir in parsley, thyme, sage, rosemary, salt, and black pepper.
3. 3 Arrange ½ sweet potato slices in the prepared baking dish; cover with ½ Gruyère cheese. Pour cream mixture on top. Arrange remaining ½ sweet potato slices over cream; sprinkle remaining ½ cheese on top.
4. 4 Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

By souplover Sue

Ingredients

• ✓ gruyere cheese
• egg
• milk
• butter
• buckwheat flour
• all-purpose flour
• salt
• butter
• cremini mushroom
• oyster mushroom
• tomato
• spinach
• butter

Instructions

1. 1 Make the crêpe batter: Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; purée until smooth. Cover and refrigerate for 8 hours or overnight.
2. 2 Make the filling: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add cremini and oyster mushrooms; cook and stir until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until spinach is wilted, 3 to 4 minutes. Remove from the heat.
3. 3 Melt 1 teaspoon butter in another large skillet over medium heat. Pour about 1/4 cup batter (depending on the size of your pan) into the hot skillet' immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and the edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crêpe, then sprinkle with 3 tablespoons Gruyère cheese. Fold the crêpe in thirds over the filling, forming a triangle shape. Sprinkle 1 tablespoon Gruyère over top. Repeat to make remaining crêpes, adding 1 teaspoon butter for each one.

By Allrecipes

Ingredients

• ✓ gruyere cheese
• butter
• white button mushroom
• yellow onion
• bacon
• balsamic vinegar
• maple syrup
• thyme
• salt
• black pepper
• pie crust
• egg
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt 1 tablespoon butter in a large skillet. Add mushrooms; saute until browned and tender, about 5 minutes. Remove from the skillet and set aside.
3. 3 Melt remaining butter in the same skillet over low heat. Stir in sliced onions. Cook onions, uncovered, until liquid evaporates and onions turn golden brown, 30 to 35 minutes. Stir occasionally so onions don't burn.
4. 4 Return mushrooms to the skillet. Stir in bacon, balsamic vinegar, maple syrup, thyme, salt, and pepper; cook for 3 minutes more. Set aside to cool slightly.
5. 5 Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 5-inch rounds. Whisk egg and milk together in a small bowl; brush lightly around the edge of each round.
6. 6 Divide the onion mixture evenly among the 6 rounds, placing it in the center. Top each with Gruyere cheese. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
7. 7 Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash if desired. Transfer pies to the prepared baking sheet.
8. 8 Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Remove from the baking sheet and serve hot out of the oven or at room temperature.

By lutzflcat

Ingredients

• ✓ gruyere cheese
• pie crust
• bacon
• leek
• onion
• salt
• black pepper
• cayenne pepper
• egg
• egg yolk
• heavy cream
• milk
• thyme

Instructions

1. 1 Roll pie dough to fit a (9-inch) deep-dish pie plate. Press into the pie plate and chill in the refrigerator for at least 20 minutes before baking.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Line chilled pie crust with foil and fill halfway with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights and continue to bake until golden brown, about 5 minutes.
4. 4 While the pie crust is baking, cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from the pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, pepper, and cayenne pepper; cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
5. 5 Remove the pie crust from the oven. Reduce the oven temperature to 325 degrees F (165 degrees C).
6. 6 Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine.
7. 7 Sprinkle 2/3 of the leek mixture over the bottom of the baked crust. Top with 1/3 of the cooked bacon and 2/3 of the Gruyère. Carefully ladle in egg mixture, then sprinkle with remaining leek mixture, bacon, and Gruyère.
8. 8 Bake in the preheated oven until browned, set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ gruyere cheese
• bread
• butter
• cream cheese
• provolone cheese
• parmigiano-reggiano cheese
• garlic
• green onion
• salt
• black pepper
• cayenne pepper
• nutmeg
• spinach
• artichoke heart

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat).
2. 2 Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
3. 3 Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
4. 4 Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
5. 5 Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
6. 6 Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ gruyere cheese
• cauliflower
• parmesan cheese
• chive
• butter
• shallot
• garlic
• vegetable broth
• heavy cream
• horseradish
• salt
• black pepper
• heavy cream

Instructions

1. 1 Chop cauliflower stems into small pieces. Measure out 1/2 cup of cauliflower florets and chop into small pieces. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add cauliflower florets and cook uncovered until crisp tender, 4 to 5 minutes. Drain. Toss with Parmesan cheese and chives.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Melt butter in a skillet over low heat. Add reserved stems and chopped florets, shallot, and garlic; cook and stir until tender but not brown, 3 to 5 minutes. Pour in vegetable broth and bring to a boil. Cook over high heat until broth evaporates completely, 8 to 10 minutes. Remove from heat.
5. 5 Pour 1 cup heavy cream into the skillet and puree mixture with an immersion blender until smooth. Stir in horseradish, salt, and black pepper. Transfer to a baking dish and add blanched florets; toss to coat evenly with cream mixture. Drizzle with 2 tablespoons heavy cream and top with Gruyere cheese.
6. 6 Bake in the preheated oven until golden brown, 20 to 30 minutes.

By Lori

Ingredients

• ✓ gruyere cheese
• whipping cream
• milk
• butter
• garlic
• parsley
• thyme
• sage
• rosemary
• salt
• black pepper
• sweet potato
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine cream, milk, butter, and garlic in a small saucepan over medium heat; bring to a simmer. Off heat, stir in parsley, thyme, sage, rosemary, salt, and black pepper.
3. 3 Arrange ½ sweet potatoes in the bottom of the prepared baking dish, pour ½ cream mixture on top, sprinkle with ½ Gruyère cheese. Repeat layers once more; cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Remove foil; continue baking, uncovered, until potatoes are tender and cream mixture and cheese are bubbly and golden brown, about 15 minutes. Set aside before serving, 10 minutes.

By Sandy Wilson Wickberg

Ingredients

• ✓ gruyere cheese
• cooking spray
• elbow macaroni
• prosciutto
• butter
• all-purpose flour
• garlic powder
• cumin
• red pepper flake
• black pepper
• greek yogurt
• cream cheese
• cheddar cheese
• spinach

Instructions

1. 1 Set an oven rack to the top position and preheat to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil. Coat a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni, reserving 2 1/2 cups pasta water. Pour macaroni back into the pot.
3. 3 While the macaroni is cooking, place prosciutto on the prepared baking pan.
4. 4 Cook prosciutto on the top rack of the preheated oven until dry and crispy, but not burnt, 6 to 8 minutes. Remove from the oven and chop roughly. Lower the oven to 350 degrees F (175 degrees C) and lower the rack to the middle position.
5. 5 Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Add garlic powder, cumin, red pepper flakes, and pepper; cook for 1 minute more. Whisk in Greek yogurt and cook until heated through and bubbling, 2 to 3 minutes. Whisk in 1 1/2 cups of the reserved pasta water; cook for 2 to 3 minutes.
6. 6 Add cream cheese and stir until melted. Add a generous 1/4 cup each of Gruyere and Cheddar cheeses, stirring until thoroughly melted; repeat until all cheese had been added and sauce is thick. Stir in as much of the remaining pasta water as necessary to reach desired consistency.
7. 7 Stir spinach into the cooked macaroni. Add cheese sauce; stir until combined and macaroni is coated. Pour into the prepared baking pan and sprinkle prosciutto over top.
8. 8 Bake in the preheated oven until edges are bubbling slightly, 15 to 20 minutes.

By Katie Mancuso