Top Rated Gruyere Recipes

Cinnamon Cauliflower
This vegetarian dish incorporates cinnamon into a savory meal, combining it with curry powder and tomatoes to make a unique sauce for cauliflower. Serve it over rice for a heartier meal or as a side for just about any protein. Click here to see 9 Cinnamon Recipes
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5
This is a delicious fall pizza that's elevated by the use of woodsy chanterelle mushrooms and nutty Gruyère cheese. Click here to see 15 Better Than Takeout Pizza Recipes
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4.5
With caramelized onions and Gruyere cheese melted inside two slices of thick bread like Texas toast, it’s a mashup of two comforting dishes. 
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4.5
Hot Brown Pizza
Try this festive pizza version of the traditional Hot Brown open-faced sandwich, which was created at the Brown Hotel in Louisville, Kentucky in 1926.Recipe courtesy of Churchill Downs
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4.5
Slow-cooker Onion Soup With Crusty Toast
A simple way to prepare this cheesy and delicious soup. This soup recipe calls for you to use a slow cooker to handle the job of cooking. Let the flavors of the onions simmer in the broth as it cooks. Serve a sprinkle of cheese and toasted French bread.
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4
Tomato Soup With 'Grilled Cheese' recipe - The Daily Meal
This soup recipe works well with peak-season tomatoes, of course, but roasting offseason specimens can yield good results as well. The Gruyere crisps evoke the crunch and fat of a grilled cheese sandwich without the butter or bread. —Joe Yonan, The Washington PostThis recipe is adapted from "Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle" by Bobby Flay with Stephanie Banyas and Sally Jackson (Clarkson Potter, 2017). This recipe was originally published in the Chicago Tribune.
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4
Bonefish Grill's Imperial Dip recipe - The Daily Meal
A decadent combination of shrimp, bay scallops and lump crab, this appetizer is always on top of the leaderboard. This dip is irresistible, and once you try the recipe, you’ll understand why.This recipe is adapted from Bonefish Grill and was originally published in the South Florida Sun Sentinel.
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4
sweet onion pie
This sweet onion pie is the perfect accompaniment to a steak and potatoes dish. It’s a sort of an onion au gratin, and is made up mainly of sweet onions, flour, butter, eggs, and Parmesan or Gruyère cheese all baked in a pie shell until crispy and brown.
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3.75
An entire gratin can be prepared a day or two ahead and refrigerated; when it is time for entertaining, simply put it into a hot oven, usually about 375 degrees, for about 20 minutes, or until the top is browned and crusty.This recipe by Peter Kemp originally appeared in The Chicago Tribune.
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3.416665
Kohlrabi and squash gratin
Gratins typically require precise potato stacking and incredible patience. Not this one. This casual take starts on the stovetop before it is tossed in a baking dish and cooked to bubbly perfection. This recipe by Lisa Futterman appeared in the Chicago Tribune.
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3.333335
Merguez, Kale, and Sweet Potato Frittata
Whether you're entertaining two or 10 around the holidays, it's hard to beat a frittata when it comes to serving up a hearty and healthy breakfast.  Akin to a large, flat (i.e. unrolled) omelette, frittatas are the perfect brunch item, in my book. It's a vehicle for all sorts of toppings, here salty and spicy merguez sausage, rich green winter kale, chunks of roasted sweet potato, and delicate caramelized onions. All of the ingredients can be prepped in advance, so all you need to do is mix the eggs and add the ingredients about 20 minutes before you want to eat.  This recipe serves two, but it can be easily doubled or tripled to feed your group. Just use a larger sauté pan and be sure to cook the frittata until the center is just set — it will certainly take longer in the oven. Serve with toasted slices of hearty farm bread, fresh butter, and jam. Click here to see Lazy Sunday Brunch Recipes.
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3.166665
I call this the ultimate because of the sauce — it's perfectly smooth and creamy, just the way I like it. If you prefer a less smooth cheese or a different flavor profile, feel free to substitute your favorite cheeses in. Just remember what Laura Werlin says when it comes to cheese: an infinite number of cheeses can go into your mac and cheese, but what matters is the results you're looking for. Choose the cheeses that will give you those results. 
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2.666665