Gruyerecheesesalad Recipes

GRUYERE CHEESE SALAD

Gruyere Cheese Salad image

Make and share this Gruyere Cheese Salad recipe from Food.com.

Provided by Nyteglori

Categories Cheese

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb gruyere cheese, julienned
2 celery ribs, julienned
1/2 cup pecan halves
1/2 cup walnut halves
1 tablespoon fresh parsley, chopped
1 tablespoon lemon rind, chopped
2 whole green onions, finely chopped
3/4 cup vinaigrette dressing
salt and pepper
spinach

Steps:

Mix all salad ingredients together in bowl.
Pour in vinaigrette and mix well. Add salt and pepper to taste.
Serve on spinach leaves.

GRUYERE CHEESE SAUCE

Gruyere Cheese Sauce image

A recipe from the September 2006 Bon Appetit magazine. I spooned this over #19710 Grilled Cauliflower, oooh, it's so good.

Provided by Kay D.

Categories Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup grated gruyere cheese
kosher salt, to taste
fresh ground white pepper, to taste

Steps:

Melt butter in small saucepan over medium-low heat.
Add flour; stir 2 minutes (do not brown).
Gradually whisk in 1 1/2 cups milk.
Increase heat to high; bring to boil, then reduce heat to medium and simmer until mixture is thickened, stirring constantly, about 4 minutes.
Remove from heat.
Add cheese, stir until melted.
Season with salt and pepper.
Do Ahead: This cheese sauce can be made 2 hours ahead.
Let stand at room temperature.
Rewarm before using, adding more milk if sauce is too thick.

Nutrition Facts : Calories 117.4, Fat 8.8, SaturatedFat 5.3, Cholesterol 26.2, Sodium 90.3, Carbohydrate 4.9, Fiber 0.1, Sugar 3.1, Protein 4.9

GRUYèRE MAC AND CHEESE

Gruyère Mac and Cheese image

This version of mac and cheese is inspired by the staff meals at Bistro d'à Côté, a restaurant where I interned in Paris. It's made with Gruyère cheese and béchamel sauce-and what I'm going for is a really creamy, cheesy interior and a crisp exterior.

Provided by Anita Lo

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 cups whole milk
1/4 onion
1 bay leaf
1 pound dry macaroni
salt
3 1/2 tablespoons unsalted butter, plus additional for buttering the dish
3 1/2 tablespoons flour
1 pinch cayenne
1 cup heavy cream
Freshly ground black pepper
3 cups Gruyère, grated, divided, about 12 oz
1/2 cup panko breadcrumbs
1/4 cup Parmesan, grated, about 1 oz
1 tablespoon chives, chopped
1 tablespoon flat-leaf parsley, chopped

Steps:

For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.

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