Any recipes that use gruyere cheese?

Answer 1

Potato Gratin with Gruyere and Creme Fraiche

3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 cups crème fraîche,* stirred to loosen
1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)

2 tablespoons chopped fresh Italian parsley

Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.

Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.

Bon Appetit!

Answer 2

Mushroom and Gruyere Cheese Omelet:

20 min 5 min prep
2 servings

2 tablespoons butter
4 shallots or green onions, chopped
1-1 1/2 cup sliced mushrooms (fresh or canned)
1/2 lemon, juice of
1/4 cup white wine
1/4 cup heavy cream (whipping) or half-and-half
1/2 cup grated gruyere cheese
cayenne
1 teaspoon cornstarch, dissolved in
1 tablespoon cold water

1. Melt butter over medium heat.
2. Sauté chopped the shallots or green onions.
3. Stir in the mushrooms and lemon juice.
4. Add the wine and cream.
5. Stir in the cheese and let it melt.
6. Season with cayenne.
7. Add the cornstarch in water and stir to thicken, heating through.

Answer 3

i think of fontina has the comparable sharpness. Gruyere is a powerful cheese (something somebody might call a 'stinky' cheese), so which you desire to stick with superior tasting cheeses. like swiss, beaufort and jarlsberg..even something smoked like provolone or sharp like cheddar might not be a foul selection..or perhaps blue, in the journey that your not making plans on melting it lots....i might stay far off from mozzerella and parm.

Answer 4

Asparagus Omelet Recipe


Ingredients

Filling
1 pound asparagus, trimmed
4 ounces Gruyere cheese, shredded (1 cup) - see notes
1/8 teaspoon coarsely ground black pepper


Omelets

8 large eggs (see notes)
1/2 teaspoon salt
4 teaspoons margarine or butter
Parsley sprigs for garnish

Instructions

Prepare Filling:

In deep 12-inch skillet, in 1 inch boiling water, heat asparagus to boiling over high heat. Reduce heat to medium-low; simmer, uncovered, just until tender. Drain asparagus; rinse with cold running water to stop cooking. Sprinkle pepper over cheese.

To make Omelets:
In medium bowl, with wire whisk, beat eggs, salt, and 1/2 cup cold water. For each omelet, in nonstick 8-inch skillet, melt 1 teaspoon margarine or butter over medium-high heat. Pour in 1/2 cup egg mixture; cook until set (about 1 minute), gently lifting edge. Sprinkle one-fourth of cheese mixture on half of omelet; top with one-fourth of asparagus spears. Fold over other half of omelet; slide onto plate. Repeat to make 4 omelets in all.

Yield: 4 servings

Answer 5

melt gruyere cheese and mix in favorite beer or hard cider, serve with bread cubes, fresh vegetable, etc. great fondue

Answer 6

you can use gruyere in place of comte in a croque monsieur, or it is wonderful in mac and cheese, or a potato gratin...

Answer 7

Probably the most traditional is French Onion Soup! Mmmm! I also love it in Mac & Chz and grilled chz sandwiches, b/c it melts so easily.

Answer 8

yeah, mac and cheese. its great.
melt a little butter,stir kin a little flour.. msking s rue. add some half and half, some black diamond cheddar mix with elbow noodles. use whole wheat noodles,they ar healthier.

Answer 9

use it cut in small cubes in pasta salad