The Perfect Pairings For Smoked Gruyere Cheese

Smoked Gruyere is a hard Swiss cheese with a creamy texture and a nutty, earthy flavour. It is a versatile ingredient that can be used in a variety of dishes, from savoury to sweet. Smoked Gruyere melts well, making it perfect for fondues, quiches, grilled cheese sandwiches, and Croque Monsieurs. It can also be grated over pasta or salads, or served as part of a cheeseboard with fruits like apples, pears, and grapes. When it comes to drinks, slightly sweet white wines like Chardonnay or dessert wines complement the creamy, nutty nature of the cheese.

Smoked Gruyere Mac and Cheese

Ingredients:

• 2 cups medium shell noodles, cooked
• 2 slices of whole wheat bread
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/4 tsp ground black pepper
• 4 oz smoked Gruyère cheese, shredded
• 3 oz white cheddar cheese, shredded
• 2 slices bacon, cooked and diced

Method:

Step 1 – Cook the Pasta

Cook the shell pasta in salty water according to the packet instructions. Once cooked, drain and return to the saucepan.

Step 2 – Make the Breadcrumbs

Place the bread in a food processor and chop it into breadcrumbs.

Step 3 – Make the Sauce

Melt the butter in a large skillet over medium-low heat. Once melted, add in the flour and whisk until it blends into a smooth paste. Add salt and pepper. Slowly whisk in the milk, whisking well to avoid lumps forming. Cook on low for 3-4 minutes, or until thickened.

Step 4 – Bring It All Together

Add the white sauce mixture and shredded cheeses to the saucepan of cooked pasta. Stir until the cheese melts and the pasta is coated.

Step 5 – Bake the Mac and Cheese

Transfer the mac and cheese mixture to an ovenproof dish. Sprinkle with the breadcrumbs. Place in the oven at 350°F and heat until the breadcrumbs are toasted.

Tips:

• Feel free to change up the cheeses used in this mac and cheese recipe to suit your taste. Parmesan, Monterey Jack, mozzarella, or yellow cheddar would also work well.
• To make the dish even more filling, you can grill and slice some chicken to fold in before baking, or mix in some lobster meat or crab meat.
• Sautéed veggies are also a great (and colourful) addition! Chopped bell peppers, onions, broccoli florets, spinach, and garlic would all work well.
• This dish pairs well with a number of sides, including garlic chicken thighs, slow cooker cranberry-crusted Dijon pork roast, lemony garlic roasted asparagus, and maple-glazed roasted butternut squash.

Grilled Cheese and Mushroom Sandwich

Ingredients

• 2 tablespoons olive oil
• 8 tablespoons butter, softened, divided
• 4 large portobello mushroom caps, gills removed and sliced
• 3 tablespoons mayonnaise
• 3 tablespoons finely shredded Manchego or Parmesan cheese
• 1/8 teaspoon onion powder
• 8 slices sourdough bread
• 4 ounces Brie cheese, rind removed and sliced
• 1/2 cup shredded sharp white cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Gruyere cheese
• 2 teaspoons minced fresh thyme

Optional Ingredients

• 1 garlic clove, cut in half
• 2 teaspoons minced chives
• Arugula

Method

Heat the olive oil and 2 tablespoons of butter in a large cast-iron or heavy skillet over medium-high heat. Sauté the mushrooms in a single layer until golden and beginning to crisp, turning halfway through, for about 10-12 minutes. Sprinkle with salt and pepper, then remove the mushrooms and wipe out the skillet.

Spread 3 tablespoons of butter on one side of each slice of bread. Place the bread, butter side down, in the same skillet over medium-low heat and toast until golden brown, for 2-3 minutes, then remove. In a small bowl, combine the cheddar, Monterey Jack, and Gruyere cheeses. In another bowl, mix together the remaining butter, mayonnaise, Manchego cheese, and onion powder.

To assemble the sandwiches, top the toasted side of four bread slices with mushrooms, sprinkle with thyme, and add the sliced Brie. Sprinkle the cheddar cheese mixture evenly over the Brie. Top with the remaining bread slices, with the toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in the same skillet and cook until golden brown and the cheese is melted, for about 5-6 minutes on each side. Serve immediately.

Tips

• If desired, rub one side of each slice of bread with the cut clove of garlic.
• You can also drizzle the top slice of bread with olive oil and toast in a toaster oven for 3-4 minutes, or until the cheese melts.
• This sandwich can be assembled and wrapped tightly in plastic wrap, then refrigerated for up to a day before toasting when ready to eat.

French Onion Soup

Ingredients:

• 6 large red or yellow onions (about 3 pounds), thinly sliced
• 4 tablespoons of extra virgin olive oil
• 2 tablespoons of butter
• 2 cloves of garlic, minced
• 8 cups of beef stock, chicken stock, or a combination of both
• 1/2 cup of dry vermouth or dry white wine
• 1 tablespoon of fresh thyme leaves, a few sprigs of fresh thyme, or 1/2 teaspoon of dried thyme
• 1/2 teaspoon of freshly ground black pepper
• 2 tablespoons of brandy (optional)
• 8 slices (1 inch thick) of French bread or baguette
• 1 1/2 cups of grated smoked gruyere cheese
• Sprinkling of grated Parmesan cheese

Instructions:

• Peel and thinly slice the onions from root to stem. There should be about 10 cups of sliced onions in total.
• In a 5 to 6-quart thick-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the onions and toss to coat with the olive oil.
• Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
• Increase the heat to medium-high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 20 to 40 minutes. The amount of time will vary depending on your pot, stove, and onions.
• Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes.
• Add the minced garlic and cook for another minute.
• Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot.
• Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot, and lower the heat to maintain a low simmer. Cook for about 30 minutes.
• Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.
• While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
• Brush both sides of the French bread or baguette slices lightly with olive oil. Put them in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from the oven.
• Turn the toasts over and sprinkle with the grated smoked gruyere cheese and Parmesan. Return to the oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.
• To serve, ladle the soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish, cover with the toast, and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.

Tips:

• The secret to a good French onion soup is the stock. The soup will only be as good as the stock used. This soup is traditionally made with beef stock, but beef stock can be hard to come by and expensive to make. If using boxed stock, taste it first! If you don't like the taste, don't use it.
• The second most important element is properly caramelizing the onions. Caramelizing the amount of onions needed in this recipe will take at least 40 minutes. Caramelization is a chemical process that occurs when the sugars in the onions reach a certain temperature. The more caramelized the onions are, the deeper the color and the more flavor you'll get from them.
• If you prefer not to use alcohol, you can omit it altogether, or substitute it with additional beef broth. Some readers who made the recipe mentioned adding some Worcestershire sauce at the end to give it an additional depth of flavor.
• For a vegetarian option, you can use vegetable broth instead of beef or chicken stock.

Potato Dauphinoise

A classic French dish, Potato Dauphinoise is a rich and indulgent side that goes well with roasted meats and glazed ham. It is a potato bake with layers of thinly sliced potatoes, cream, butter, and cheese. The addition of smoked gruyere cheese will add a unique nutty and earthy flavour to the dish. Here is a recipe to guide you through the process:

Ingredients:

• 8 large King Edward or Maris Piper potatoes
• 500ml double cream
• 500ml milk
• 3 garlic cloves
• 100g grated smoked gruyere cheese
• Salt and pepper to taste
• Fresh thyme (optional)

Instructions:

• Preheat your oven to 190°C/350°F.
• Peel and thinly slice the potatoes to a thickness of about 3-4mm.
• In a large saucepan, heat the cream, milk, and garlic until it simmers. You can also add a pinch of nutmeg and a couple of bay leaves for extra flavour.
• Add the potato slices to the cream mixture and simmer for about 3-5 minutes until the potatoes are just fork-tender. Stir gently to prevent the potatoes from sticking to the bottom of the pan.
• Using a slotted spoon, transfer the potatoes to a wide, shallow ovenproof dish, ensuring they are evenly layered and about 5cm in depth.
• Pour the garlic-infused cream over the potatoes, discarding the garlic. Make sure the cream just covers the potatoes and leaves a little moisture on the surface.
• Sprinkle the grated smoked gruyere cheese over the potatoes. You can also add some fresh thyme for extra flavour.
• Bake in the oven for about 30 minutes until the potatoes are soft and the top is golden brown. If needed, increase the heat for the last 5 minutes to get a nice golden colour.
• Let the dish cool for at least 15 minutes before serving. This will allow the cream and cheese to set and prevent it from being too soupy.

Tips:

• For the best results, use starchy potatoes like King Edward or Maris Piper. Avoid waxy potatoes as they can make the layers slip apart.
• If you want to make it ahead of time, follow the recipe until the baking step. Then, let it cool, cover it, and refrigerate. When ready to serve, remove it from the fridge about an hour beforehand and reheat it in the oven until hot.
• Feel free to experiment with different types of cheese. A combination of mozzarella and parmesan works well, or you can use cheddar, Colby, or havarti.

Grilled Cheese

Smoked gruyere is a hard Swiss cheese with a nutty, earthy flavour. It is a great choice for grilled cheese sandwiches as it melts well and has a distinctive but not overpowering taste.

Ingredients

• Sliced bread of your choice (crusty bread or sourdough work well)
• Smoked gruyere, sliced or grated
• Butter, for spreading
• Optional fillings: sliced tomato, sliced avocado, caramelised onions, spinach, rocket, or other leaves, sliced gherkins, sliced fruit (apple, pear or grapes)

Method

• Spread butter on one side of each slice of bread.
• Place the bread butter-side down in a hot frying pan or sandwich press.
• Layer grated or sliced smoked gruyere on the bread, and add any other fillings of your choice.
• Top with another slice of bread, butter-side up.
• Fry until the bread is toasted and the cheese is melting, then flip the sandwich and toast the other side.
• Serve immediately.

Tips

• If using a frying pan, you can weigh the sandwich down with another pan or heavy object to ensure even toasting and encourage melting.
• For an extra-indulgent treat, spread the outside of the bread with mayonnaise instead of butter. This will give an extra crispy, golden crust.
• If you don't have a sandwich press, a panini press, or a George Foreman grill will also do the job.
• Smoked gruyere has a strong flavour, so a little goes a long way. If you prefer a milder taste, combine it with another cheese such as cheddar or mozzarella.
• If you want to add meat to your grilled cheese, consider ham, crispy bacon, or chicken.

Serving Suggestions

• Soup: tomato, butternut squash, or French onion all work well.
• Salad: a crisp, simple green salad with a sharp vinaigrette will cut through the richness of the sandwich.
• Sides: coleslaw, potato salad, or crispy, seasoned potato wedges.
• Pickles: gherkins, pickled onions, or jalapenos.
• Chips: standard crisps or potato chips, or get fancy with kale chips or roasted chickpeas.
• Fruit: sliced apple, pear, or grapes.

Enjoy your grilled cheese feast!

Frequently asked questions