Type what you have

Ingredients

• ✓ gruyere cheese
• yeast roll
• roast turkey
• ham
• swiss cheese
• monterey jack cheese
• red onion
• spinach leaf
• basil leaf
• salt
• black pepper
• butter
• mayonnaise
• sundried tomato
• salt
• black pepper

Instructions

1. 1 Preheat grill pan or panini machine to medium heat.
2. 2 Spread center of each roll with 1 tablespoon mayonnaise. Assemble sandwiches with remaining ingredients, except butter. Season with salt and pepper.
3. 3 Spread small amount of butter on top and bottom of each roll; place sandwich either in pan on onto panini machine and grill. Cook 5 to 7 minutes.
4. 4 (If using a pan, press sandwich down with a pan lid. Cook sandwiches about 3 to 4 minutes on each side or until bread is toasted.)
5. 5 For mayonnaise: whisk all ingredients together in small bowl. Refrigerate until ready to use.

By Marzetti

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
• 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
• milk
• water
• honey
• instant yeast
• bread flour
• vegetable oil
• pumpkin puree
• salt
• cornmeal
• mayonnaise
• dijon mustard
• cheddar cheese

Instructions

1. 1 Combine milk, water, honey, and yeast in the bowl of an electric stand mixer. Let sit for 10 minutes.
2. 2 Pour flour, oil, pumpkin puree, and salt into the mixture. Mix using a dough hook attachment until dough is soft, smooth, and tacky, 2 to 5 minutes. Add more flour or water if needed.
3. 3 Place dough on a lightly floured surface and knead by hand for 3 to 4 minutes. Form into a ball and place into a large, greased bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
4. 4 Preheat the oven to 495 degrees F (255 degrees C). Place a large, cast iron Dutch oven into the oven to preheat.
5. 5 Divide dough into 2 balls and flour lightly. Place 1 ball back into the greased bowl, cover with plastic wrap, and save in the refrigerator for a later time.
6. 6 Place remaining ball onto parchment paper that has been sprinkled with cornmeal. Cover with plastic wrap and let rest for 30 minutes. Dust with flour and score.
7. 7 Remove the preheated Dutch oven carefully from the oven and uncover. Lift parchment paper with dough and place into the Dutch oven. Trim any parchment paper that extends beyond the top. Cover carefully with the hot lid.
8. 8 Bake in the preheated oven for 20 minutes. Remove lid and continue baking until golden, about 40 minutes more.
9. 9 Remove from the oven and lift out bread carefully using the parchment paper. Let cool on a wire rack for at least 30 minutes before slicing.
10. 10 Make grilled cheese sandwiches once the loaf has cooled enough to slice. Heat a skillet over medium heat. Spread mayonnaise over one side of each bread slice. Place bread mayonnaise-side down into the skillet. Spread Dijon mustard on the other side. Top with Cheddar cheese and Gruyere cheese slices. Cook for 2 minutes; sandwich both halves together. Cook until golden, 3 to 4 minutes per side.

By Diana71

Ingredients

• ✓ gruyere cheese
• milk
• heavy cream
• butter
• all-purpose flour
• salt
• black pepper
• nutmeg
• butter
• rustic bread
• deli ham
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine milk and cream in a microwave-safe container and microwave on high power, about 90 seconds. The liquid should be warm to the touch.
3. 3 Melt butter in a small saucepan over medium heat. Stir in flour and keep stirring until all the flour is coated in butter, and the flour and butter begin to bubble, about 2 minutes. Gradually stir in warmed milk and cream and cook until sauce begins to thicken, stirring constantly. Continue stirring, until the sauce is thick and bubbly, 3 to 5 minutes. Remove from heat and season with salt, pepper, and nutmeg. Set aside.
4. 4 Melt 1 tablespoon butter in a large skillet over medium heat and brown 4 pieces of bread on 1 side, about 4 minutes. Place browned bread on the prepared baking sheet, browned side down.
5. 5 Spread each piece of bread with Bechamel sauce, from edge to edge. Place two slices of deli ham on the Bechamel and top with 1/2 cup of grated Gruyere cheese. Place remaining bread slices on top of each sandwich and spread the top with Bechamel, from edge to edge. Sprinkle the top of each sandwich with 2 tablespoons grated Gruyere cheese and 2 tablespoons grated Parmesan cheese.
6. 6 Bake in the preheated oven until the cheese is melted, 5 to 7 minutes.
7. 7 Turn on the oven's broiler.
8. 8 Move baking sheet about 6 inches from the heat source and broil sandwiches until the top is bubbly and brown, 2 to 3 minutes. Watch carefully, to avoid scorching the parchment paper and burning the cheese. Allow the sandwiches to cool slightly, cut in half, and serve warm.

By Bibi

Ingredients

• ✓ gruyere cheese
• butter
• all-purpose flour
• milk
• salt
• black pepper
• nutmeg
• white bread
• dijon mustard
• black forest ham
• egg
• water
• dill

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Melt 1 1/2 tablespoons butter in a saucepan over medium-low heat. Whisk in flour and stir until slightly brown, about 3 minutes. Whisk in milk; bring to a boil, stirring constantly. Once boiling, reduce heat immediately and simmer for 5 minutes. Add 1/2 of the Gruyère cheese, salt, pepper, and nutmeg; heat until cheese is melted, about 2 minutes. Remove from the heat and set aside.
3. 3 Spread about 1 teaspoon butter on 2 pieces of bread. Spread 1 tablespoon cheese sauce on top and layer each with a ham slice. Spread 1 teaspoon butter on the remaining 2 pieces of bread, then spread Dijon mustard on top and sprinkle with remaining Gruyère. Transfer all 4 pieces to a baking sheet.
4. 4 Broil in the preheated oven until cheese is almost melted, 2 to 3 minutes. Remove from the oven, place toast slices together to make 2 sandwiches and pour remaining cheese sauce on top of each sandwich. Return to the broiler until sauce starts to brown, about 2 minutes.
5. 5 While the sandwiches are broiling, heat remaining butter in a nonstick skillet over medium-high heat. Crack 2 eggs into the skillet, keeping them completely separate from one another. Season with salt and pepper. Add water, cover, and baste until whites are set but yolks are still runny, about 2 minutes.
6. 6 Top each sandwich with an egg and sprinkle with dill, if using. Serve immediately.

By C R Henning

Ingredients

• ✓ gruyere cheese
• yellow squash
• red bell pepper
• red onion
• olive oil
• ricotta cheese
• lemon zest
• naan bread
• red pepper flakes
• salt
• black pepper
• basil
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut squash into spirals using a spiralizer (fitted with the large shredding blade).
3. 3 Combine squash, bell pepper, onion, and olive oil in a medium bowl; toss. Set aside.
4. 4 Stir ricotta cheese and lemon zest together in a small bowl. Spread mixture evenly over naan, leaving a 1/2-inch border. Sprinkle Gruyere cheese over ricotta mixture. Add squash mixture, spreading evenly on naan. Sprinkle with red pepper flakes, salt, and pepper. Place on a baking sheet.
5. 5 Bake in the preheated oven until bottom is crisp and edges are golden brown, about 12 minutes. Garnish with bail and serve with lemon wedges.

By lutzflcat

Ingredients

• ✓ gruyere cheese
• white albacore tuna
• avocado oil mayonnaise
• dijon mustard
• red onion
• caper
• cornichon
• lemon juice
• thyme leaves
• sea salt
• black pepper
• whole wheat bread
• tomato
• white cheddar cheese
• provolone cheese

Instructions

1. 1 Set the oven to broil and move the rack to the highest position.
2. 2 In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
3. 3 Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
4. 4 Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.

By Thrive Market

Ingredients

• ✓ gruyere cheese
• butter
• flour
• milk
• dijon mustard
• nutmeg
• salt
• black pepper
• white vinegar
• egg
• brioche bread
• deli ham
• chive
• paprika
• tomato

Instructions

1. 1 Melt 2 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and bring to a boil. Reduce heat to low. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce coats the back of a spoon, about 3 to 5 minutes. Remove sauce from the heat.
2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 Melt remaining butter in a skillet over medium heat. Add bread and toast in melted butter on both sides. Top bread slices liberally with warm sauce, then top with ham and Gruyere cheese. Place poached eggs on top.
4. 4 Cover the pan with foil or a lid and turn off heat. Let stand until cheese has melted and sauce and eggs have set, about 5 minutes.
5. 5 Serve immediately, spooning any leftover sauce on top of eggs. Season with salt and pepper and sprinkle with chives and paprika.

By Babel Phaedrus

Ingredients

• ✓ gruyere cheese
• milk
• butter
• salt
• semolina flour
• egg yolk
• grana padano cheese
• pancetta bacon
• nutmeg

Instructions

1. 1 Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
2. 2 Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
4. 4 Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
5. 5 Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
6. 6 Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.

By clara

Ingredients

• ✓ gruyere cheese
• olive oil
• butter
• green onion
• garlic
• chickpea flour
• water
• salt
• black pepper
• nutmeg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
2. 2 Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
3. 3 Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
4. 4 Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
5. 5 Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

By Fioa

Ingredients

• ✓ gruyere cheese
• zucchini blossom
• goat cheese
• egg yolk
• black pepper
• cayenne pepper
• self-rising flour
• cornstarch
• water
• vegetable oil
• all-purpose flour

Instructions

1. 1 Gather all ingredients. Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible.
2. 2 Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; lift with a slotted spoon and immediately place into the cold water to chill. Remove and drain on paper towels.
3. 3 Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
4. 4 Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.
5. 5 Meanwhile, make the batter: Combine flour and cornstarch in a mixing bowl. Whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
6. 6 Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
7. 7 Remove squash blossoms from the refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
8. 8 Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.
9. 9 Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.

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
• 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
• 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
• 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
• 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