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______ cheese bake?

I looked in my refrigerator and I realized that I have a lot of cheese (particularly sharp cheddar, fontina, gruyere) that I need to use up!

Besides the obvious, mac 'n cheese, do you hounds have any favorite "________ cheese bake" recipes you'd like to share? It'd be nice if the recipe was vegetarian friendly. Thanks for your help!

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  1. I like to cook a whole eggplant in the oven, scoop out the pulp, and top with shredded cheese and bake till bubbly. You can add chickpeas to the eggplant mixture.

    To cook the eggplant- wrap a whole eggplant in foil, pierce a few times with a sharp knife, place on a cookie sheet. Bake till the eggplant is collapsed and very soft- about 1 hour.

    4 Replies
    1. re: cheesecake17

      Eggplant stuffed with cheese sounds amazing!!!

      1. re: sunflwrsdh

        not what I was describing above, but eggplant suffed with cheese IS pretty awesome. I've made mini eggplants stuffed with vegetables and mozarella. It's really good, and not so unhealthy.

      2. re: cheesecake17

        yumm, this sounds delicious. I think I may have to give it a try!

        1. re: cheesecake17

          yum -- cheese and eggplant is delicious. i have a "country-style" recipe involving diced and peeled parboiled eggplant, shredded cheddar, crushed ritz crackers and ...yes...cream of mushroom soup. instead of the soup, you could use some roux and mushrooms, with a little veggie broth.

          i'm not a casserole hater, and could eat on this for a week! ;-).

        2. I know it's not a bake... but it really sounds like it's time for fondue.

          You don't need a fondue pot if you have a small crockpot, that will work too.

          1 Reply
          1. re: Jennalynn

            This is exactly what I was thinking! I use both fontina and gruyere in my fondue.

          2. Cheese strata, but instead of milk/cream in the custard, use tomato soup for 2/3 of the liquid.
            Toast the bread first. An homage to grilled cheese and tomato soup.

            1. If you feel pressed to use the cheese before it spoils, do this: Throw it in a ziploc and freeze it. Then you can use it for any cooking application later. I keep cheese in my freezer until I am ready to make "100 cheese" fondue, gratin, mac-n-cheese, whatever.

              The caveat with freezing cheese is that you are changing the texture by doing so. But you will also do so by cooking- so you can realistically only cook with cheese that you have frozen. Just thaw completely before using.

              1. Grilled tomato with cheese.
                Cheese souffle
                Cheese soup
                Superbowl dips
                Chudder, cheese & butter spread
                Texas toast