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Fact: The cauliflower cancels out the cheesiness—and the bacon.
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Fill egg roll wrappers with the ingredients usually found in an Reuben sandwich for a unique and tasty finger food for your next gathering.
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Fresh herbs add a lot of savory flavor to this sweet potato gratin layered with heavy cream and Gruyere cheese.
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Potatoes, sweet potatoes, celery root, and parsnips are topped with Gruyere cheese in this delicious recipe for a fall root vegetable gratin.
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This is a variation of Amanda Hesser’s croque-monsieur, a ham and Gruyere sandwich topped with béchamel Here, we invite you to pop a fried egg on top Voila
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Buttery-tasting Yukon Gold potatoes make this creamy, cheesy dish extra-flavorful.
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Here's how we take a tuna melt from good to great: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better.
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An easy, oh-so-good quiche that will dazzle your brunch crowd. Cooked shrimp combine with rich, nutty-flavored Gruyere cheese, sour cream, green onions, and eggs in a prebaked pie crust.
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Creamy potatoes au gratin are simply made with Gruyere cheese, heavy cream, and potatoes, plus a few jalapeno peppers just to jazz it up. It makes a nice side dish for a steak.
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Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese.
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