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Gruyere

  • Recipe

    Ham, Leek, and Cheese Bread Pudding

    This savory stratalike dish would work well as part of an Easter brunch. Choose your favorite style of ham to tailor the dish to your taste.

  • Recipe

    Ham and Mushroom Quesadilla

    Quesadillas don’t always need to feature Mexican ingredients. The flavors in this one are more European than south of the border. Sour cream? Sure. Salsa? Nah.

  • Recipe

    Pear-Prosciutto Rarebit

    This cheesy open-face sandwich has the perfect blend of sweet and salty. Serve with mustard and cornichons on the side to cut the richness.

  • Recipe

    Open-Face Reuben

    This open-face version of a beloved sandwich—a rich, tangy, meaty mix of corned beef, sauerkraut, and melted cheese—makes a satisfying meal. The sandwich may become a little soggy thanks to…

  • Recipe

    Waffle-Iron Grilled Cheese

    Who doesn’t have touchstone foods from childhood? My aunt Ruth made the best grilled cheese sandwiches, bar none. Decades before most people in this country had ever heard of panini,…

  • Recipe

    Skillet Mac and Cheese with Artichokes

    An easy and elegant take on an old favorite, this mac and cheese has subtle notes of artichoke, rich garlic undertones, and a crisp breadcrumb topping.

  • Recipe

    Pimento Cheese

  • Recipe

    Slow-Cooked Spinach Strata with Gruyère and Garlic

    Like a grilled cheese casserole, this aromatic dish will please adults and kids alike. Make sure to line the slow cooker with heavy-duty aluminum foil; otherwise, the casserole might burn…

  • Article

    Pumpkin Soup with a Cheesy Twist

    This soup is perfect for a cool fall day as it incorporates all those quintessential fall flavors.

  • Recipe

    Pork Burgers with Sauerkraut and Gruyère

    These burgers are a cross between a patty melt and a Reuben. For the best flavor, avoid canned sauerkraut and look for the bagged version in the supermarket meat case.