gruyere cheese

My Favorite Fondue Recipe

Gruyere cheese (about 8 ounces)

Swiss cheese (about 6 ounces)

cornstarch

chicken broth

lemon juice

garlic

ground black or white pepper

nutmeg

paprika

Place both the shredded Gruyere and Swiss cheeses...

Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

In a stovetop-safe fondue pot (or in a...

In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.

Once the cheese is melted and begins to...

Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

Serve with your favorite fondue dippers: steamed broccoli...

Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless! Don't forget if you drop your food into the fondue pot, lean over and give your neighbor a kiss!

French Onion Soup Burgers

beef

butter

onions,

thyme

water

brandy

cheese

buns and a little butter

rare: 125 degrees (dark purple-red, just warm, tender)

medium rare: 135 degrees (bright purple-red, warm, tender, very juicy)

medium: 145 degrees (rich pink, yielding, slightly tender, juicy)

medium well: 155 degrees (tan with slight pink, firm, some juice)

well: 160 (tan to brown, no pink, chewy, little if any juice)

Notes on temperature

If you need more or less than four burgers, for each burger

1/2 teaspoon brandy or Sherry (optional, but recommended)

1 to 2 ounces Gruyere (Swiss) or Provolone cheese (one or two slices)

1 bun and a little butter or oil to brush it with

For each burger

This is a rich potato dish with fresh tarragon, thyme, cream, wine and Gruyere cheese.  Perfect for a special occasion meal like Christmas, Easter or any fancy festive gathering.   This isn&#039;t your ordinary scalloped potatoes.

Gratin Dauphinois with Tarragon

heavy whipping cream

bay leaves

garlic cloves,

spring each of thyme and tarragon

white wine

potatoes

Tablespoons fresh tarragon, finely chopped

Tablespoons fresh thyme, finely chopped

Tablespoon Italian parsley, finely chopped

Kosher salt (prefer Diamond brand)

black pepper

Preheat oven to 375°F and butter a 13x9x2 baking dish.  Set aside.

In a small sauce pot, scald the heavy whipping cream with bay leaves, smashed garlic cloves, sprigs of tarragon and thyme.   Remove from heat and set aside to cool slightly. Note:  Scalding means to bring to temperature, just before boiling.

Grate the Gruyere cheese and set aside.

Combine the chopped tarragon, thyme and parsley in a small dish and set aside.

Peel and slice the potatoes ⅛ inch thick.  Rinse the potato slices in cold water to remove the extra starch they release.  Pat dry to remove any excess water just prior to layering in casserole.  See notes below.  Tip:  Use a mandoline slicer to evenly cut the potatoes into thin uniformly cut rounds.

In the prepared casserole, lay down potato slices in rows slightly overlapping. Sprinkle a little kosher salt, black pepper, Gruyere cheese and chopped herbs.  Repeat steps until all the potatoes have been layered in the casserole.

Strain the cream or remove the bay leaves, smashed garlic cloves and sprigs of tarragon and thyme.  Whisk the strained cream together with the white wine and pour evenly over the potatoes.   Top with extra cheese.

Cover with foil and bake in the center rack for an hour.  Uncover and bake for 30 minutes or until the potatoes are tender and the top is golden.  Tip:  Test for doneness by piercing with a knife or skewer.  If the knife has no resistance when you remove it, they are done.   If you don&#039;t have non-stick foil, lightly butter the foil so it doesn&#039;t stick to the cheesy top layer.

Remove from the oven let stand for 10-15 minutes before serving.  Garnish with fresh herbs.  Enjoy!

<p>My favorite thing about this beet burger is that&#8217;s it&#8217;s bright red. It also happens to be pretty delicious, but the color is really awesome.</p>


Beet Burgers

brown rice (1/2 Cup dry)

onion, diced

poblano pepper, diced

red beets,

garlic,

black beans,

lemon

Tablespoons cider vinegar

Tablespoons parsley, minced

coriander

Teaspoons dried thyme

Teaspoon cayenne pepper (optional)

Cup - 1/2 Cup all-purpose flour

Salt and pepper

Olive oil

Normal burger stuff like buns, cheese (provolone

Don&amp;#x2019;t be *tarty* for the party.

Heirloom Tomato and Ricotta Tart

For the Crust:

all-purpose flour,

Gruyère cheese

salt

unsalted butter,

For the Filling:

ricotta

Parmesan

basil leaves

mint leaves

lemon zest

garlic cloves, smashed

red pepper flakes

Kosher salt,

For Assembly:

heirloom tomatoes, sliced ¼ inch thick

olive oil

honey

Flake sea salt and pepper,

Basil and mint leaves,

The Heirloom Tomato and Ricotta Tart That Will Make Summer Feel Eternal

These burgers and gruyere mushroom sauce is a delicious low carb dinner you can have any day of the week. Only 4.8g net carbs per huge serving.

Burgers and Gruyere Mushroom Sauce (low carb)

tablespoos butter

mushrooms

oz cream cheese

heavy cream

sour cream

garlic, crushed

gruyere cheese, shredded

onion powder

pepper

beef broth (optional)

Shape your ground beef into burgers. I made...

Shape your ground beef into burgers. I made 4 large ones.

In a large skillet melt your butter and...

In a large skillet melt your butter and saute your mushrooms unitl they are brown. When the mushroms are just about done, add the garlic.

Meanwhile get your burgers going by heating another...

Meanwhile get your burgers going by heating another skillet on medium high and adding your burgers. Do not flip them for 5 to 7 minutes to keep them juicy.

In the other skillet, add the cream cheese,...

In the other skillet, add the cream cheese, cream, onion powder, thyme, salt and pepper. Once the cream cheese is melted, add the gruyere and mix well until melted.

Lastly add the sour cream and mix well...

Lastly add the sour cream and mix well to combine.

Pour the mushroom sauce over the burgers once...

Pour the mushroom sauce over the burgers once they are cooked and serve.

Notes You can add beef broth or even...

Notes  You can add beef broth or even a bit of water if you would like a thinner sauce.

The burgers are huge (1/2 lbs each) so...

The burgers are huge (1/2 lbs each) so you can make this into 8 burgers easily.

https://mediavine-res.cloudinary.com/video/upload/cy9dpu03rx1imvvxjk6y.mp4

These creamy keto burgers with mushroom sauce make for a delicious low carb skillet dinner you can have any night of the week. The creamy gruyere sauce is rich and packed with flavor. Each 1/2 lb burger has only 4.8g net carbs per serving.

Creamy Keto Burgers with Mushroom Sauce

In this simple, cheesy sweet potato gratin, sweet potatoes, gruyere, cheddar, garlicky cream, and fresh thyme come together to create a delicious twist on the classic potato casserole.

Sweet Potato Gratin

lbs sweet potatoes, peeled

Gruyére cheese

cheddar cheese

Parmesan cheese

Tbsp fresh garlic, finely minced

Kosher salt and freshly-ground black pepper,

Preheat the oven to 375℉. Lightly grease a 9-inch baking dish with butter or nonstick baking spray. Set aside.

Using a mandoline, carefully slice the sweet potatoes horizontally into thin rounds, no larger than 1/8” thick. Place the sweet potato slices in a single layer in an overlapping pattern in the baking dish.

Set aside 1/2 cup of Gruyére cheese. Sprinkle the sweet potatoes with a third of the remaining Gruyére, cheddar, and Parmesan cheeses. Repeat with two more layers of potatoes and cheese.

Meanwhile, heat the olive oil to a medium sauce pan over medium heat until shimmering. Add the garlic, and cook, stirring occasionally, until golden and fragrant, about 5 minutes.

Add the cream, nutmeg, and thyme, and bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes. Season with salt and pepper, to taste. Do not let come to a boil.

Stir in the reserved 1/2 cup of Gruyére cheese, until melted. Slowly pour the warm cream mixture over the sweet potoates, letting it sink in amongst the layers. Top with a bit of fresh thyme leaves.

Bake until the gratin is golden brown and bubbly and the potatoes are tender, about 45-50 minutes. If the gratin begins to brown too quickly, cover loosely with aluminum foil, as needed. Remove from the oven and let rest for 10-15 minutes before serving. Garnish with more fresh thyme. Enjoy!!

Made this tonight for Thanksgiving. It looks and taste great!! I will serve it tomorrow

This gratin is specially requested by family and friends for the past 3 years. It is absolutely delicious!

I made this for a potluck at my church today and I got a ton of compliments!  I think I'll probably make it for Thanksgiving dinner this year as well.  Thanks for the great recipe, love the blog!

I love this recipe and have made it a few times. Is it something that can be made a day ahead?????

Excellent.  Followed recipe exactly using half-and-half instead of heavy cream.  Don't omit the fresh thyme. Wonderful flavors.

This recipe is delicious. We scrapped the pan. I substituted sage instead of thyme. Really, really good.

Smash hit of Christmas lunch. Fabulous sweet potato recipe. Decadent and delicious.

French onion soup is a comfort food classic, and this recipe is our absolute best!

French Onion Soup (The Best)

yellow onions, peeled

(55 g) butter

(125 ml) red wine

tbsp (30 ml) cognac

beef broth

flour

(200 g) Gruyère cheese, grated

baguette bread, about ½ inch (1 cm) thick, toasted

garlic clove,

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Cut the onions into wedges, then thinly slice widthwise to get short strips.

In a large pot over medium heat, soften the onions in the butter for 15 minutes, stirring occasionally. Continue cooking over high heat for 15 minutes or until the onions are caramelized, stirring constantly and scraping the bottom of the pot. Deglaze with the wine and cognac. Let reduce until almost dry. Add the chicken and beef broths, the toasted flour and nutmeg. Mix well.

Bring to a boil. Simmer over medium-high heat for 30 minutes or until the soup has reduced by half. You will have about 5 cups (1.25 litre) of soup. Season with salt and pepper.

Soup

With the rack in the middle position, preheat the oven to broil. Place 4 ovenproof bowls on a baking sheet.

Meanwhile, lightly rub each slice of bread with garlic. Divide the soup among the bowls and top each one with 2 tbsp of the cheese.

Place 3 slices of bread over each bowl and top with the remaining cheese.

Broil for 5 minutes or until the cheese is golden and melted.

Toppings

Super bonne. Je remplace le cognac par du jack au miel pour un petit goût sucré salé 

Moi aussi j’aimerais savoir le poids des oignons ou la quantité de tasse. Merci

Très bonne soupe à l’oignon, vraiment la meilleure!! Je remplace le cognac par du brandy. Je la congèle par portion et est aussi bonne…ici, on adore

Vraiment très très bonne. Elle a un petit oumff! que l'on ne trouve pas dans les autres.

Question pour l'équipe
Je n'ai plus de cognac (ni brandy) est-ce que du calvados gâcherait le résultat ?
Sinon, j'ai déjà fait cette soupe dans le passé et c'est la meilleur, et de loin, que j'ai mangé de ma vie !

C’est vraiment la meilleure ! Je n’avais pas de cognac donc j’ai remplacé par du rhum pour déglacer avec le vin rouge et c’était excellent. Fait aussi avec fromage oka du Québec :)

Ça goûte le ciel ! Tout le monde a aimé ici. Ce sera dorénavant la recette que je vais faire à tout coup !

Très très bonne! je partage nos substitutions pour répondre aux restrictions alimentaires de la famille: bouillon de champions pour le boeuf, jus de tomates pour le vin, sauce soya et jus de citron pour le cognac. Délicieuse!

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

This simple but so delicious recipe for baked mac and cheese is sure to become a family favorite! Trading traditional macaroni for cavatappi pasta, this recipe combines sharp cheddar and gruyere cheese for an al dente bite full of luscious cheesy goodness.

Baked Mac and Cheese

lb Cavatappi pasta

oz sharp cheddar cheese,

oz gruyere cheese, freshly shredded

tbsp butter

tbsp flour

milk (I recommend whole milk)

tsp black pepper

cayenne (optional)

nutmeg (optional)

Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil and cook the pasta about 1-2 minutes less than package instructions. Very al dente. Drain the pasta in a colander and set aside.

While the pasta is cooking, grate the cheese. Mix the cheddar and gruyere, then divide out approximately 2 cups for the sauce and 1 cup for the topping. Set aside.

Make the roux by melting 3 tbsp of butter over medium high heat in a dutch oven or other pot. Add 3 tbsp of flour and cook over medium high heat for 1-2 minutes, whisking constantly. While continuing to whisk, stream in 3 cups of whole milk. Whisk until smooth and there are no more lumps. Bring the sauce to a low boil over medium high heat while whisking frequently so the it does not scorch. This will take about 5 minutes. Once a boil has been reached turn the heat down to low and cook for an additional 2-3 minutes until thickened. Remove from the heat and add salt, pepper and a pinch of cayenne and nutmeg. Stir to combine. Add two cups of grated cheese and stir until the cheese has melted and is fully incorporated. Add the pasta to the cheese sauce and stir until it is evenly coated.

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Top 18 gruyere cheese recipes from across the web

The most viewed gruyere cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

My Favorite Fondue Recipe

French Onion Soup Burgers

Gratin Dauphinois with Tarragon

Beet Burgers

Heirloom Tomato and Ricotta Tart

Burgers and Gruyere Mushroom Sauce ...

Sweet Potato Gratin

French Onion Soup (The Best)

Baked Mac and Cheese

Sun-Dried Tomato & Cheddar Sourdoug...

Onion Soup - Traditional French

Easy Asparagus Keto Quiche

The Ultimate Grilled Cheese Sandwic...

Easy Sourdough Discard Crackers wit...

An Unforgettable Fondue Party

Gruyere Au Gratin Potatoes

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The most viewed gruyere cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine