Le Gruyere Cheese Dip Recipes

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GRUYERE CHEESE DIP RECIPE - (4.5/5)



Gruyere Cheese Dip Recipe - (4.5/5) image

Provided by Dawne

Number Of Ingredients 6

8 oz cream cheese
1/2 c mayonnaise
1 cup Gruyere cheese, grated
2 tbsp chopped onion
4 slices crumbled bacon
1/4 cup crushed Ritz Crackers

Steps:

  • Soften cream cheese and add mayonnaise, grated cheese and onions. Put in oven safe dish and top with bacon and Ritz crackers. Bake at 350 for 15-20 minutes or until bubbly.

GRUYèRE CHEESE PUFFS



Gruyère Cheese Puffs image

Categories     Cheese     Egg     Appetizer     Bake     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 40

Number Of Ingredients 8

1 cup water
6 tablespoons (3/4 stick) butter, cut into small pieces
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all purpose flour
1 tablespoon Dijon mustard
4 large eggs
1 cup (packed) coarsely grated Gruyère cheese or Swiss cheese

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Butter and flour 2 large baking sheets. Combine 1 cup water, butter, salt, and pepper in heavy medium saucepan; bring to boil over medium-high heat. Add flour and stir vigorously with wooden spoon until mixture forms smooth ball. Continue stirring until film forms over bottom of saucepan, about 2 minutes. Remove pan from heat. Beat in mustard. Beat in eggs 1 at a time. Beat in cheese.
  • Drop batter by heaping teaspoonfuls onto prepared sheets, spacing about 1 1/2 inches apart; bake 15 minutes. Reverse position of sheets and bake until puffs are golden brown, about 5 minutes longer. Serve hot.

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

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.

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

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 MACARONI AND CHEESE



Gruyère Macaroni and Cheese image

This dish features all the creamy comfort of traditional home-style mac and cheese, updated with nutty and flavorful Gruyère cheese. This quick fix favorite comes together on the stovetop in 30 minutes.

Provided by By Angie McGowan

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon grated or very finely chopped garlic
2 cups milk
2 cups shredded Gruyère cheese (8 oz)
1 tablespoon chopped fresh rosemary leaves

Steps:

  • Cook and drain macaroni as directed on package.
  • In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
  • Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and rosemary. Stir with whisk until smooth. Stir in drained macaroni.
  • Serve with additional rosemary if desired.

Nutrition Facts : ServingSize 1 Serving

CARAMELIZED ONION GRUYERE DIP



Caramelized Onion Gruyere Dip image

Make and share this Caramelized Onion Gruyere Dip recipe from Food.com.

Provided by Brookelynne26

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium sweet onions, coarsley chopped (such as vidalia)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
2 cups shredded gruyere cheese or 2 cups swiss cheese

Steps:

  • Melt the butter with the oil in a medium size skillet over medium heat. Add onions and stir to coat. Saute for about 3 minutes. Sprinkle with salt, sugar, and thyme. Saute another 10 minutes, until the onions begin to turn golden. Transfer contents of skillet to a mixing bowl and allow to cool.
  • Preheat oven to 350°F.
  • In the bowl of an electric mixer, beat the cream cheese and mayonnaise together until smooth. Begin at slow speed and increase to medium. Fold in the onions and Gruyere cheese and stir until blended.
  • Bake at 350 F for 20 minutes.
  • *Note*.
  • Dip may be spooned into a bread bowl or 1 quart casserole dish and refrigerated for 3 days or frozen for up to 2 months. Defrost dip in fridge and bring to room temperature for 20 minutes before baking.

Nutrition Facts : Calories 322.2, Fat 28.1, SaturatedFat 14.1, Cholesterol 72.3, Sodium 571.1, Carbohydrate 7.8, Fiber 0.5, Sugar 2.8, Protein 10.6

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