Gruyere Vegetable Bake Recipes

GRUYèRE VEGETABLE BAKE

Steps:

• Heat oven to 350°. Cook and drain vegetables as directed on package.
• Melt 2 tablespoons butter in 1 1/2-quart saucepan over medium heat. Stir in flour, salt, onion powder and caraway seed. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in vegetables.
• Place vegetable mixture in ungreased 1 1/2-quart casserole. Mix bread crumbs and 1 tablespoon butter. Bake uncovered about 20 minutes or until crumbs are golden.

GRUYERE AND SPINACH BAKES

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray.
• Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.
• In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened.
• Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.
• Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates. Serve warm or at room temperature.

GRUYERE VEGETABLE BAKE

Steps:

• Heat oven to 350. Cook and drain vegetables as directed on package.
• Melt 2 tablespoons butter in 1-1/2 quart saucepan over medium heat. Stir in flour, salt, onion powder and caraway seed. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in vegetables.
• Place vegetable mixture in ungreased 1-1/2 quart casserole. Mix bread crumbs and 1 tablespoons butter. Bake uncovered about 20 minutes or until crumbs are golden.

GRUYERE GOUGERES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• 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.
• 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.
• 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.
• 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.
• 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.

BAKED VEGETABLES II

Steps:

• In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
• Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
• Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.

GRUYERE POTATO BAKE

Steps:

• In a greased 1-1/2-qt. baking dish, layer half of the potatoes, cheese, salt and pepper. Repeat layers. Drizzle broth over top., Bake, uncovered, at 350° for 35-40 minutes or until potatoes are tender.