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Need to use a huge wedge of Gruyere cheese...

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Would love ideas for recipes to make use of this before it goes bad. Thanks so much.

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  1. If you want to make a strata, this one is good...Spinach and Cheese Strata.

    http://www.epicurious.com/recipes/foo...

    Or this Potato Gratin with Gruyère and Crème Fraîche is very good too.

    http://www.epicurious.com/recipes/foo...

    1 Reply
    1. re: valerie

      French onion soup, bien sur!

    2. fondue?

      2 Replies
      1. re: Veggo

        Just came in to see if anyone mentioned fondue. Good job! Say Gruyere to me and fondue is the first thing that comes to mind. Why do I suspect so many others must not have been around in the 60s? '-)

        1. re: Caroline1

          I'm old, too! I mean, wise......

      2. Quiche
        Onion Soup
        Potato Gratin
        Croque Monsieur
        On a Cracker
        Cheese Scones or Cheese Puff Pastry

        This is the kind of problem I would love to have!

        2 Replies
        1. re: smtucker

          Yes to quiche. I made a leek, mushroom and gruyere quiche at the weekend and it was ace.

          1. re: smtucker

            I second quiche, which also freezes pretty well, so I'd make several.

          2. It will be fine in the fridge for a month easy, but if I had a big wedge of Gruyere that I wanted to use, I'd probably make Martha Stewart's Mac and Cheese (aka Crack and Cheese).

            http://www.marthastewart.com/271998/p...

            1 Reply
            1. re: biondanonima

              My fav Mac and Cheese recipe ever - so so good!!

            2. Mornay sauce.

              1. gratin, whatever kind you want. Potato, cauliflower....

                1 Reply
                1. re: rasputina

                  Gougeres! There are many recipes on line all pretty similar. I like them best with only gruyere. They freeze and reheat well - a lovely tidbit to be able to pull out on a moments' notice.

                2. Just wrap it in plastic and you can freeze it. It will be fine for sauces and such.

                  1. Ooh! Good ideas here. Gougeres and gratins, yum!

                    1. For the last week I have been watching the DVDs for both seasons of Pushing Daisies, which was set in a pie shop. Unfortunately, the show never generated an actual cookbook. The pies, mostly fruit, looked and sounded wonderful. One that was mentioned, and that characters swooned over, was pear with gruyere in the crust. If you google Pushing Daisies recipes, you will come upon a number of sites that include the recipes, from various sources, that they claim inspired The Pie Hole's pies, the pear/gruyere among them. A gruyere crust would be great for apple, and for quiche too.

                      1. You can always just send it to me!

                        Gruyere is a staple in my fridge; I love it for croques monsieur, gratins, mac and cheese, savory tarts, French Onion Soup, and of course gougeres.

                        I love the taste of gruyere with spinach, so I'll often add some to a bechamel sauce to make mornay sauce for creamed spinach. Also, a crepe filled with mornay sauce, sautéed mushrooms, and wilted spinach is pretty much heaven.

                        1. Do not know what huge might be. l always have three wedges ranging in age from new to 4 years in my fridge, the ones that are older are sealed hermetically by my cheese purveyor.Their size varies from 6-8oz or so to 16 lbs. If your wege is gigantic, portion it, and go to your good cheese store and have them seal it, only about a buck a chunk and it lasts a long, long, time.

                          1. I make a variation of this with grape tomatoes (great way to liven up tomatoes this time of year)
                            http://www.epicurious.com/recipes/foo...
                            With any leftover cheese and caramelized onions (make extra!) you can do baked eggs, grilled cheese sandwich, burger toppings, etc... basically you can't go wrong with this French Onion soup-inspired combo.

                            1. This only calls for a cup, but it's still a great use for Gruyere, and it's not so cheesy that you'll get sick of eating it alongside whatever else you use the cheese in. I adore this recipe: http://www.thekitchn.com/dinner-recip...