Gruyère Archives

Breakfast recipes

Potato-and-gruyère gratin with pistachio crumb

1½ hours

Cheese recipes

Umngqusho ongqimbilili (Baked creamy cheesy samp)

1 hour

Cauliflower recipes

Parmesan-and-Gruyère cauliflower cheese

45 minutes

Cheese recipes

Rösti quiche with hot-smoked trout and horseradish cream

45 minutes

Cheese recipes

Leek-and-onion soup with ricotta frittata

50 minutes

Cauliflower recipes

Super-easy cauli-cheese pie

40 minutes

Royal Ashton cheesy baked endives

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

8 endives or chicory bulbs
1 lemon, juiced
75 g butter
75 g flour
2 cups milk
Sea salt and freshly ground black pepper, to taste
1½ nutmeg
300 g Royal Ashton cheese or Gruyère, grated

Method

Preheat the oven to 180°C.

Boil the endives or chicory in salted water with the lemon juice for 8–10 minutes. Refresh in iced water, then gently squeeze out any excess water.

Melt the butter in a pan over a low heat, then whisk in the flour and cook for 1 minute. Slowly add a little milk at a time, whisking continually until smooth and thick. Simmer for a further minute, stirring continually, and season to taste.

Add 1 t nutmeg and 250 g cheese and cook for 15 minutes over a low to medium heat until the sauce thickens.

Place the endives in a large ovenproof dish and top with the cheese sauce. Sprinkle over the remaining cheese and nutmeg, then bake for 20–25 minutes, or until bubbling and golden.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Boerewors ciabatta strata

Pommes aligot

Potato-and-gruyère gratin with pistachio crumb

Umngqusho ongqimbilili (Baked creamy cheesy samp)

Parmesan-and-Gruyère cauliflower cheese

Aligot

Rösti quiche with hot-smoked trout and horseradish cream

Use-up cheese bake

Leek-and-onion soup with ricotta frittata

Super-easy cauli-cheese pie

Royal Ashton cheesy baked endives

Royal Ashton cheesy baked endives

Ingredients

Method