9 delicious Le Gruyère AOP recipes to feed the family
Le Gruyère AOP is famous for its essential part in Swiss fondue, but the cheese is a wonderful all-rounder that melts beautifully into all sorts of family-friendly dishes. Here are a few of our favourite ways to use this fantastic Swiss cheese when feeding a crowd.
9 delicious Le Gruyère AOP recipes to feed the family
Le Gruyère AOP is famous for its essential part in Swiss fondue, but the cheese is a wonderful all-rounder that melts beautifully into all sorts of family-friendly dishes. Here are a few of our favourite ways to use this fantastic Swiss cheese when feeding a crowd.
Famous all over the world as the primary ingredient in Swiss fondue, Le Gruyère AOP is a wonderful alpine cheese with a mild, sweet, nutty flavour. Swiss affineurs (the people responsible for producing and ageing cheese) have been making Le Gruyère AOP for nearly 1,000 years; the earliest records of this cheese can be traced way back to 1115, and cheesemakers today in the area around Fribourg, Vaud, Neuchâtel and Jura still make it using the same traditional methods as their forefathers did centuries ago.
When we think of Le Gruyère AOP, we usually think of the younger version of the cheese – creamy and mild, with a hint of nuttiness. It is a famously excellent cooking cheese, with a beautiful smooth, silky texture when melted into a fondue, a French onion soup or onto a croque monsieur. As Le Gruyère AOP ages, however, the flavour asserts itself as something more complex – those rich, nutty notes come to the fore, along with deep, earthy tones. The texture changes, going from smooth and soft to grainy and crumbly. Le Gruyère AOP Premier Cru – aged for fourteen months in humid cellars in Fribourg – has won best cheese at the World Cheese Awards a record four times (1992, 2002, 2005 and 2015).
Long story short, Gruyère is a fabulous cheese to cook with, and its well-rounded flavour means it's able to be used in all sorts of dishes. Read on for a few of our favourite ways to use this glorious cheese when you have a crowd to feed.
Croque monsieur
Arguably the world’s most famous ham and cheese sandwich, the croque monsieur creation myth suggests the sandwich was born when a group of workmen left their lunch on a hot radiator by accident. Either way, the combination of sultry melted Gruyère and salty slices of ham has become a classic, served in cafés all over Paris. A slick of bechamel adorns the top, containing a touch of Dijon mustard for extra piquancy and French-ness. And while it might sound strange, coming from a nation famous for its boulangeries, a croque monsieur always tastes best when made with plain white bread – no sourdough in sight!
Beef cobbler with Gruyère and herb scones
Hearty and comforting, this beef cobbler ticks all the boxes if you’re looking for a winter warmer to see you through the colder evenings. We’d happily eat the rich beef stew on its own, but the whole dish is elevated by the patio of Gruyère-flecked scones on top. Feel free to mix up your fillings – the scones are just as delicious on top of venison or chicken.
French onion soup
When you cook onions low and slow, they turn into a sticky tangle of sweet deliciousness. That's why the simple-sounding French onion soup has become such a hallowed dish over the years. Topped with crunchy toasts covered in melted Gruyère cheese, this is a warming bowl of flavour that's perfect when the nights become cooler.
Turnip, bacon and Gruyère gratin
Matt Tomkinson’s turnip, bacon and Gruyère gratin is a brilliant alternative to a potato dauphinoise – warm and comforting, made all the better by the addition of silky melted Gruyère. The combination of butter, milk, cream, Parmesan and Gruyère gives this gratin incredible flavour, and it’s so simple to put together – just assemble all the constituent parts and bake in the oven for half an hour.
Celeriac dauphinoise with Le Gruyère AOP and garlic
Another simple dauphinoise alternative, Danny Kingston makes the most of Gruyère by pairing it with celeriac – a vegetable that has a similar sweet and nutty flavour profile. Peel and slice the celeriac as thin as you dare (a mandoline will help with the job but as ever, mind your fingertips), blanch the slices in milk and cream then add a healthy handful of grated Gruyère and let the oven work its magic.
Tomato, caramelised onion and Le Gruyère AOP tart
Louise Robinson incorporates a double hit of Gruyère into the classic combination of cheese and tomato. Not only does she sprinkle a layer of grated Gruyère underneath her baked onion and tomato tart filling, she also throws some Gruyère into the pastry itself. The crunch of buttery pastry combined with the rich Gruyère and tomato filling makes for a joyful lunch, especially served alongside a simple green salad. It's perfect picnic fodder during the warmer months, too.
Chorizo, spinach and Le Gruyère AOP quesadillas
A good quesadilla requires a good melting cheese, making Gruyère an ideal candidate. Paired with smoky slices of chorizo and the fresh irony flavour of spinach, these are a guaranteed crowdpleaser that take only minutes to prepare.
Fish pie
Fish pie is a classic family favourite, but by sourcing top-quality fish and seafood to go in it and using Gruyére in both the sauce and crunchy topping make this one of our most popular recipes.
Macaroni cheese with basil and garlic
Few dishes can beat macaroni cheese when it comes to comfort food, and this recipe is guaranteed to go down a storm with the whole family. Cooked until bubbling and crunchy, the creamy sauce is enriched with plenty of grated Gruyère.
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