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Leftover (good) Gruyere - uses?

linzertart Feb 5, 2008 12:20 PM

No fondue or mac n cheese, but pretty much anything else goes.

I should add that I don't cook meat, so this needs to be a starch or veg-based dish. Looking for something to really highlight the cheese, which we spent a pretty penny on and didn't wind up using in its entirety - I've got enough for about 1 1/2 to 2 cups if I grated the block. Thoughts?

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  1. v
    Val RE: linzertart Feb 5, 2008 12:32 PM

    A rich potato gratin is always delightful using gruyere.

    1. Candy RE: linzertart Feb 5, 2008 12:36 PM

      Make a half recipe of this recipe. See my note at the bottom about using Gruyere

      Cheese Wafers

      The true name of these things is "Idiot's Cheese Delights" probably because they are so easy to make.

      1 C. butter at room temperature

      4 C. shredded sharp cheddar cheese

      1 tsp. Worcestershire sauce

      1/4 tsp. cayenne (red) pepper

      1 C. flour

      1/4 C. lightly toasted sesame seeds (optional)

      If using sesame seeds lightly toast in a skillet stirring constantly until just slightly colored. They will deepen slightly in color as they cool, remove from heat and set aside.

      >Mix the butter, cheese, cayenne pepper and Worcestershire sauce together well ( I use the paddle on a Kitchen Aid stand mixer to do this, but it can

      >be done by hand). When well combined start adding the flour 1/2 C. at a time. When all of the flour has been incorporated into the dough, divide the dough into 3 even pieces. Roll each section of dough into a log about the size of the tube in a roll of paper towels. Wrap well in plastic and chill for several hours. (The dough can be frozen at this point and held for about 3 months.) When well chilled and firm, slice in to 1/4" thick rounds. If you are using the sesame seeds dip each round into the sesame seeds and then place on the baking sheet. Bake at 350 F. for about 15 mins. or until golden brown.

      If you have frozen the dough, just slice it as above and bake. No need to thaw first. I've also thought they might be good with Gruyere Cheese and

      maybe some caraway seed. I don't think I'd put the caraway on top but maybe work some into the dough.

      1. e
        ESNY RE: linzertart Feb 5, 2008 12:36 PM

        Croque Monsieur or a potato gratin

        1. vvvindaloo RE: linzertart Feb 5, 2008 01:05 PM

          Potato Gratin or French onion soup

          1. m
            missfunkysoul RE: linzertart Feb 5, 2008 01:28 PM

            Make crepes + fill w/gruyere and a veg.

            1. kirbyfreeman RE: linzertart Feb 5, 2008 01:42 PM

              Make gougere.

              I think I've seen good recipes here on this board for them. I use a recipe from Tartine cookbook that's roughly:
              1 c. flour
              1 c. milk (not whole, just water down, if necessary)
              10 Tbl butter
              5 eggs
              1/2 c. cheese
              ground pepper to taste
              1 Tbl thyme (fresh)

              You make a choux in pot - bringing milk, salt and butter to boil. Then add flour, stir for 3 mins or so until all incorporated and starts to pull away from the sides of hte pot.
              Then, put into a kitchen aid mixer and add one egg at a time, waiting to add more until each is incorporated. Then use spatula to add cheese, spices and stir until mixed in.
              You can pipe onto sheet or just use a spoon (as I do).
              I bake on sheet covered with parchment.
              Oven at 350, for 25 mins.
              Mmmm. Cheese.

              4 Replies
              1. re: kirbyfreeman
                lynnlato RE: kirbyfreeman Feb 5, 2008 02:04 PM

                I second the gougeres suggestion... yum!

                1. re: lynnlato
                  geminigirl RE: lynnlato Feb 5, 2008 03:16 PM

                  my suggestion as well, and they can be frozen too...

                  1. re: geminigirl
                    fern RE: geminigirl Feb 12, 2008 04:10 AM

                    Would you freeze them baked or unbaked?

                    1. re: fern
                      geminigirl RE: fern Feb 12, 2008 06:55 AM

                      I frooze them unbaked but guess you can do either way - here is a helpful thread.


              2. seattledebs RE: linzertart Feb 5, 2008 01:54 PM

                A good use?

                1. Open mouth
                2. Insert gruyere

                Seriously, though, I'll second the vote for French onion soup, and also suggest anything with mushrooms; they go well with gruyere. Omelets with mushrooms, shallots or onions, gruyere and lots of butter would be great.

                2 Replies
                1. re: seattledebs
                  linzertart RE: seattledebs Feb 5, 2008 02:46 PM

                  Amen... so far, my main use has been your first suggestion. I could eat it by the ton.

                  1. re: linzertart
                    yumyumyogi RE: linzertart Feb 6, 2008 10:58 AM

                    Step 3. Repeat.

                2. f
                  fern RE: linzertart Feb 5, 2008 02:31 PM

                  Do you have Deborah Madison's Vegetarian Cooking for Everyone? I f so, please turn to page 278 and make the Cabbage & Rye Panade. It's delicious!

                  Here's the gist of it:

                  Rub a cut garlic clove onthe inside of a gratin dish, then butter the dish.

                  Make a nice stock using loads of garlic. Then, saute a thinly sliced onion with 2T chopped sage and 1/2 tsp crushed juniper berries. Once onion begins to brown add 2 lbs cabbage cut into ribbons, salt & pepper and 1/2 c water. Cook for approx 20 min, til cabbage is browned in some places and is nice & tender. She recommends using tongs to turn it in the pan. Season with s&p.

                  Put half of the cabbage in the gratin dish, cover with 4 slices rye bread, then layer on a cup of grated gruyere, then the remaining cabbage. Pour the broth on and bake at 350 til the edges of cabbage leaves are browned and it's bubbly, approx 45 min. Serve by spooning it out into soup plates or bowls and then adding some of the juices to the bowl.
                  It's delicious comfort food.

                  4 Replies
                  1. re: fern
                    linzertart RE: fern Feb 5, 2008 02:47 PM

                    Mmm. That sounds delicious. Unfortunately I don't have this book (I know, shame on me, but I live in Mexico and haven't seen it in the [used] English-lang. bookshops!!) but I bet I could cobble together the real deal using your post.

                    1. re: linzertart
                      fern RE: linzertart Feb 5, 2008 03:43 PM

                      Oh, you have so many great ideas here! Please report back and let us know what you do.

                    2. re: fern
                      amyzan RE: fern Feb 5, 2008 03:45 PM

                      Yeah, my first thought when I saw this thread was "panade, make a panade!" This is what my mother called bread soup when I was a kid, and it's really great if it's chilly where you live. (Though I don't know that Mexico gets chilly right now?) I haven't made the specific recipe fern rec'd, but everything I've made from Madison's cookbook is good, so I second this rec!

                      1. re: amyzan
                        rose water RE: amyzan Feb 7, 2008 04:42 AM

                        That was my first thought too. There's also a great Zuni recipe for an onion and swiss chard panade. If you check out the Zuni cookbook of the month threads, there may be a recipe, and there are certainly lots of raves. Delicious, delicious, delicious.

                    3. linzertart RE: linzertart Feb 5, 2008 02:48 PM

                      Thanks for the advice, everybody. Never done gougeres before, but why should that stop me? God, how I love cheese. And I did pick up some potatoes to try a gratin.

                      1 Reply
                      1. re: linzertart
                        geminigirl RE: linzertart Feb 5, 2008 03:17 PM

                        this weekend was my first time making them and they were very easy! I used the stand mixer to incorporate the eggs which made it even easier.

                      2. diablo RE: linzertart Feb 5, 2008 02:52 PM

                        How about a nice quiche or tart? Gruyere is always a fab choice for those....

                        1. chloe103 RE: linzertart Feb 5, 2008 03:17 PM

                          Honestly, I'd go for the simplest thing imaginable, and indulge in a brilliant grilled cheese sandwich. Melted gruyere + some kind of nutty whole wheat bread makes me very happy indeed.

                          3 Replies
                          1. re: chloe103
                            fern RE: chloe103 Feb 5, 2008 03:39 PM

                            Ooh, you made me think of fromage fort, another wonderful way to use up cheese.
                            This thread has me thinking of making gougeres for the first time. Maybe this weekend...

                            1. re: chloe103
                              wolfe RE: chloe103 Feb 5, 2008 04:05 PM

                              With sauteed garlic cloves and good mustard.

                              1. re: chloe103
                                The Old Broad RE: chloe103 Feb 18, 2008 11:56 AM

                                Slather the inside of the bread with store bought pesto add a slice of tomato and maybe a very thin slice of red onion and serve with a roasted tomato soup for dipping.. Heaven!!

                              2. im_nomad RE: linzertart Feb 5, 2008 04:51 PM

                                made this tonight...


                                1. maria lorraine RE: linzertart Feb 6, 2008 12:13 AM

                                  Cheese souffle. Julia Child's recipe from "Mastering the Art..." is the best and clearest.

                                  1. z
                                    ziggylu RE: linzertart Feb 6, 2008 06:26 AM

                                    I love gruyere and usually have some on hand. I make a lot of onion soup but beyond that love it in a simple omelette, in a quiche, grilled cheese sandwiches. I'll also toss it in a salad with some walnuts and sherry vinaigrette.

                                    one of my favorite things to do is toast a piece of bread, spread some dijon or walnut mustard on it, top with gruyere and stick in the broiler to melt the cheese. mmmm

                                    1 Reply
                                    1. re: ziggylu
                                      wolfe RE: ziggylu Feb 6, 2008 06:38 AM

                                      It's better with the sauteed garlic cloves.

                                    2. jayt90 RE: linzertart Feb 6, 2008 06:44 AM

                                      Welsh rarebit. Instead of cheddar, use gruyere and parmigiano.

                                      1. Tom P RE: linzertart Feb 6, 2008 07:03 AM

                                        Here is a great (and easy) gratin. Gruyere is perfect for it:

                                        gratin dauphinois

                                        1 garlic clove, halved
                                        2 pds. potatoes, peeled and sliced thin
                                        6 oz. swiss cheese grated (I use Gruyere)
                                        2 cups milk
                                        1/2 cup cream
                                        salt and pepper to taste

                                        (For a baking dish, I often use a ceramic pie plate. Any regular sized dish, square, rectangular or oval will work fine.)

                                        - Preheat oven to 375
                                        - Rub the inside of a baking dish with the inside halves of the garlic cloves.
                                        - In a large bowl, combine the potato slices, 3/4 of cheese, milk, cream, salt and pepper. Mix well. Spoon into baking dish, pouring liquid over potatoes. Cover with remaining cheese.
                                        - Note: you can arrange the potatoes, with cheese, in a perfect overlapping way for the best presentation, but as long as they are layered somewhat evenly, you don’t have to spend a lot of time on it unless you want to. Also: for best presentation, you can cover the gratin with wax paper or parchment, and set a plate with a couple of cans from the pantry on top to press it down. Do this for about 30 minutes. But, again, this is not a necessity if you are in a rush.
                                        - Place in oven and bake about 1 hr. 15 minutes.

                                        You could add herbs if you like. I tend to like it this basic way.

                                        1. Gooseberry RE: linzertart Feb 6, 2008 07:22 AM

                                          gruyere's a staple in my fridge, because it's cheaper than parmesan and I can get good local varieties. I'd go with the french onion soup or a potato gratin the others suggested. But it's also hard to beat an open grilled cheese. I first rub the bread slices with a piece of raw garlic, spread lightly with mustard (sometimes cut with mayo or thick yoghurt if it's very strong) topped with gruyere and then sliced pears. Good with an arugula salad on the side.

                                          1. C. Hamster RE: linzertart Feb 6, 2008 08:08 AM

                                            Fromage Fort spread on good baguette and run under the broiler until brown and bubby.

                                            That's a great way to use up any cheese. I save scraps of great cheese in the freezer till I have enough.

                                            1. paulj RE: linzertart Feb 6, 2008 10:37 AM

                                              Gruyere does melt nicely, but if the pretty penny was really pretty, I'd reserve most of it for nibbling.


                                              1. h
                                                hollyeve RE: linzertart Feb 6, 2008 02:05 PM

                                                Drunken Cheesy Bread! This, along with a green salad is a favorite of mine for a lunch or light dinner. Here goes...

                                                about half a loaf of ciabatta, cubed (or any other good crusty bread)
                                                1 pkg sliced mushrooms, sauteed
                                                half of a smallish red onion, very thinly sliced (don't pre-cook)
                                                1 cup white wine (i like something just slightly sweet, like a riesling)
                                                black pepper
                                                1 1/2 cups grated gruyere

                                                Place the bread cubes in a greased 9 inch baking dish. Scatter the sauteed mushrooms and the siced red onion over the bread. Pour the wine over bread, mushrooms, and onion. Sprinkle with black pepper. Top with the gruyere. Bake for about 20 minutes at 400 degrees (until cheese has melted and begun to brown around the edges).

                                                I originally found this recipe in Real Simple magazine, but have modified it slightly to suit my preferences.

                                                1 Reply
                                                1. re: hollyeve
                                                  fern RE: hollyeve Feb 6, 2008 03:57 PM

                                                  oh my, this sounds wonderful.

                                                2. LNG212 RE: linzertart Feb 12, 2008 05:00 AM

                                                  Second (third, fourth, whatever) the recs for both gougeres and soufflee. Wonderful.

                                                  I also just got a panini recipe that calls for gruyere and carmelized onions. It sounds great ... whole grain bread, a little dijon mustard, gruyere, carmelized onion. Sounds really easy too.

                                                  1. m
                                                    marye RE: linzertart Feb 12, 2008 05:07 AM

                                                    Nothing better than left over cheese, you could make a mac n' cheese, fondue, quiche, latkes with cheese, also if you mash potatoes add some flour an egg nutmeg salt pepper and form a cake you dregde in flour, and cook it with some oil or butter it would be a meal unto itself.

                                                    1. d
                                                      Diane in Bexley RE: linzertart Feb 12, 2008 08:32 AM

                                                      Make a fabulous quiche if you still have the cheese on hand. Use a pate brisee (or Pillsbury crust in a pinch). Preheat oven to 375. Line quiche pan with dough, dock well (prick pastry with fork all over) and bake blind for 10-12 min till light brown. Meantime, saute variety of sliced mushrooms (about 12-16 oz) and 1/4 cup minced shallots in 2-3 T butter. When well browned, sprinkle 2-3 T sherry, cognac, brandy, white wine or some type of alcohol over, few grates of nutmeg and s&p to taste, allow to simmer until liquid evaporates. Using a pastry brush, paint baked quiche tart with 2 T dijon mustard, this is important step as mustard imparts special taste. Sprinkle all your cheese on bottom (melted cheese will serve like glue to stop pastry from getting soft), sprinkle sauteed mushrooms over that and 1 T finely chopped parsley. In mixing bowl, whisk 4 large eggs with 1 1/2 cups whole milk, 1/2 & 1/2 or cream (DO NOT USE 2% OR SKIM MILK, TOO MUCH WATER!). Pour over quiche tart. Place on cookie sheet, bake at 375 for 35-40 min. If crust is getting too brown, cover crust only with aluminum foil. Let cook 30 min before serving.

                                                      1. toodie jane RE: linzertart Feb 12, 2008 05:05 PM

                                                        use SOME with copious amounts of Fontina and Parmesan in a rich bechamel heavy on thyme and bayand cracked black pepper, for yes, mac/cheese. Nothing like the stuff made with cheddar.

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