Creamy Brussels Sprout Gratin

Roasting Brussels sprouts and then adding cream brings out their sweet, mellow side. This gratin can convert even the most confirmed Brussels sprout critic into a devotee.

• 2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
• 3 Tbs. unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
• 3/4 oz. (1/4 cup) finely grated Gruyère
• 1-1/4 cups heavy cream

Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9x13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4  tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.

While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8  tsp. salt in a small bowl. Mix in the Gruyère.

When the Brussels sprouts are tender and browned, pour the cream over them and conntinue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5  to 7 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.

Yukon Gold Gruyère Galette

I like the combination of sweet, nutty Gruyère and the slight sharpness of Parmigiano-Reggiano in this galette. Sometimes instead of thyme, I use a slightly smaller amount of rosemary. 

• 1/4 cup finely chopped shallots (from about 2 large shallots)
• 3 Tbs. extra-virgin olive oil; plus 1/2 tsp. for the pan (or use olive-oil spray for the pan)
• 1 lb. Yukon Gold potatoes (about 2 large or 3 medium), unpeeled and scrubbed
• 1 heaping tsp. very lightly chopped fresh thyme
• Kosher salt
• 1/2 cup finely grated Parmigiano-Reggiano (about a 1-1/2-oz. piece, grated on a box grater’s small holes)
• 1 cup finely grated Gruyère (about 3-1/2 oz.)

Combine the shallots and 3 Tbs. of the oil in a small saucepan and bring to a simmer over medium heat. Reduce to a low simmer; cook the shallots until nicely softened (don’t let them brown), about 2 min. Remove from the heat and let cool completely (about 25 min. at room temperature; cool them more quickly in the refrigerator. if you like).

Heat the oven to 400°F. Rub the bottom and inside edge of a 7-1/2-inch tart pan with a removable bottom with the remaining 1/2 tsp. olive oil or spray with olive-oil spray. Put the tart pan on a rimmed baking sheet lined with foil.

Slice the potatoes as thinly as possible (about 1/16 inch) with a chef’s knife. Tip: If the potato wobbles, slice a thin lengthwise sliver off the bottom to stabilize it; then continue slicing crosswise. Discard the ends. Put the potato slices in a mixing bowl, add the shallots and olive oil along with the herbs and toss well to thoroughly coat the potatoes (a small rubber spatula works well).

Cover the bottom of the tart pan with a layer of potato slices, overlapping them slightly. Start along the outside edge of the tart pan and, making slightly overlapping rings, move inward until the bottom is covered with one layer of potatoes. Sprinkle the potatoes with salt (a generous 1/8 tsp.) and then sprinkle about one-quarter of the Parmigiano and about one-quarter of the Gruyère over all. Arrange another layer of potatoes, season with salt, sprinkle with cheese, and repeat two more times, until you have four layers of potatoes. (This is a messy job; you’ll need a damp towel to wipe your hands between layers.) Top the last layer with more salt and any remaining cheese.

Bake the galette until the top is a reddish golden brown and the potatoes are tender in all places (a fork with thin tines should poke easily through all the layers), 45 to 50 min. The bottom will be crisp and the sides brown.

Let the galette cool for 10 or 15 min. in the pan. It will then be cool enough to handle but still plenty hot inside for serving. Have a cutting board nearby. Run a paring knife around the edge of the galette to loosen it and carefully remove the tart ring by gently pressing the tart bottom up. Slide a very thin spatula under and all around the bottom layer to free the galette from the tart bottom. Use the spatula to gently slide the galette onto a cutting board. Cut into four or six wedges, or as many as you like.

Individual Potato Galettes

For a special dinner, you can make potato galettes in individual tart pans. The amount of ingredients in the recipe will fill (with a little to spare) four 4-1/2-inch tart pans with removable bottoms. Baking times will be just slightly shorter, but remember, you can bake these ahead, remove them from the tart rings, and reheat them on a baking sheet. A mini galette makes a lovely bed for a slice of beef tenderloin with a little sauce.

Luxurious Four-Cheese Macaroni & Cheese

Adding the cheese in two stages helps to create the best consistency.

• 3 cups whole milk
• 4 Tbs. unsalted butter
• 1 medium onion, finely diced (about 1 cup)
• 1 bay leaf
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• Pinch freshly grated nutmeg
• 1/4 tsp. Tabasco sauce; more to taste
• 5 oz. Gruyère, coarsely grated (about 1-3/4 cups lightly packed)
• 8 oz. blue cheese (I like Maytag Blue), crumbled (about 2 cups)
• 1 lb. dried penne rigate pasta
• 1 Tbs. finely grated lemon zest
• 11 oz. Monterey Jack, cut into 1/2-inch dice (2 cups)
• 1/2 cup chopped fresh flat-leaf parsley
• 2 Tbs. fresh thyme leaves
• 2-1/2 oz. Parmigiano Reggiano, freshly grated (scant 1 cup)
• 3/4 cup fresh breadcrumbs

Heat the oven to 350°F. Put a large pot of well-salted water on to boil.

Meanwhile, heat the milk in a small saucepan over medium-low heat to just below a simmer, stirring often to prevent scorching. Remove from the heat and cover to keep hot. Melt the butter in a medium saucepan over medium-low heat. Add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften and becomes translucent, about 5 minutes. Add the flour and cook, stirring, for 2 minutes. Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth. Season the white sauce with 1 tsp. salt, pepper to taste, the nutmeg, and the Tabasco. Remove and discard the bay leaf. Stir in the Gruyère and blue cheese.

To make a traditional white sauce to bind macaroni and cheese, whisk hot milk into a cooked paste of butter and flour.

Cook the pasta to al dente, following the package directions. Drain well and return to the pot. Toss the lemon zest and half of the Monterey Jack into the pasta  while it’s still hot; add the cheese sauce and quickly toss to combine. Stir in the parsley and thyme and transfer half of the pasta to a large (3-quart) shallow casserole or lasagna pan. Sprinkle with the remaining Monterey Jack and half the Parmigiano; top with the remaining pasta. Sprinkle with the remaining Parmigiano and the breadcrumbs. Bake until bubbly and golden, 50 to 60 minutes. Let rest for 5 to 10 minutes before serving.

Cheese Omelet

Here is a classic every cook should know how to make. If you prefer firmer eggs or if undercooked eggs are a concern, cook the omelet for another minute before adding the cheese. It will get a little brown, but the eggs will be cooked through.For more tips, watch the Classic French Omelet Video Recipe and learn how to make a perfectly folded cheese omelet.

• 1/2 Tbs. unsalted butter; more as needed
• 2 large eggs
• 1/8 tsp. sea salt or kosher salt
• Freshly ground black pepper
• 1/4 cup loosely packed grated Gruyère

Melt the butter in an 8-inch nonstick skillet over medium heat.

In a small bowl, lightly beat the eggs, salt, and a couple of grinds of pepper with a fork until the whites and yolks are completely mixed and the eggs are frothy. Pour the eggs into the skillet and let them sit, undisturbed, until the eggs are just beginning to set around the edges, 30 to 60 seconds.

Gently scramble the eggs with a silicone spatula while shaking the pan back and forth. Scramble and shake just until the eggs have set on the bottom but are still undercooked on top, 45 to 60 seconds. Turn off the heat and give the pan a few shakes to evenly distribute the eggs. Tap it once firmly on the stove to smooth the bottom of the omelet (use a heatproof cutting board if your stovetop is glass).

Sprinkle the cheese down the center third of the omelet and run a spatula around the edge. You can use the spatula to smooth the top of the eggs if necessary. Let it sit for about 1 minute. The top of the omelet will still be loose and the bottom should have no color.

Fold a third of the omelet over the cheese. Shake the unfolded third of the omelet up the side and slightly out of the pan. Invert the pan onto a plate to complete the final fold of the omelet. It should be folded in three, like a letter. Rub the top with cold butter for shine, if desired. Serve immediately.

Ham, Gruyère & Honey-Mustard Palmiers

• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Tbs. honey Dijon mustard
• 3 oz. (about ­1 cup­­­­­­­­­­­­­­­­­­) shredded Gruyère
• 1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano
• 4 oz. very thinly sliced baked ham

Heat the over to 425°F. On a lightly floured work surface, roll the pastry to a 10x14-inch rectangle. Using the back of a spoon, spread the pastry evenly with the mustard. Sprinkle on the Gruyère and Parmigiano in an even layer.

Arrange the ham in a single, even layer, tearing or cutting pieces to fit. Lay a piece of parchment or waxed paper on top and gently roll and press with the rolling pin to compress the layers. ­Gently peel off the paper without disturbing the ham.

Cut the rectangle in half widthwise to make two 10x7-inch bands. Gently roll one long edge of a band into the center and then roll the opposite edge in so the two rolls meet in the ­middle and resemble a double scroll. Press lightly to stick the two rolls together. Repeat with the second band. (The rolls can be assembled to this point and held in the refrigerator for several hours.)

With a very sharp knife, slice each band into about 22 pieces, just under 1/2-inch each. Arrange the palmiers on two ­parchment-lined or nonstick baking sheets and bake until deep golden brown and no longer doughy in the center (break one open to be sure), 10 to 12 minutes. Be careful not to burn the ­bottoms. Let cool on a rack and serve just slightly warm or within an hour if possible.

Yukon Gold Rush Grilled Pizza

Potatoes, garlic paste, Gruyère, and black olives come together to create a sophisticated pizza.

• 4 medium Yukon Gold potatoes, left unpeeled and cut into 1/2-inch-thick rounds
• 4 Tbs. olive oil, divided
• Kosher salt
• 4 oz. thickly sliced pancetta, diced
• 1/4 cup uncooked cornmeal
• 1 ball (8 oz.) prepared pizza dough, at room temperature
• 1/2 cup Roasted Garlic Paste
• 1-1/2 cups grated Gruyère cheese
• 1/4 cup Niçoise olives, drained and pitted
• Leaves from 2 sprigs fresh rosemary or 2 tsp. dried rosemary
• Freshly ground black pepper

Preheat the grill as per the master instructions below

.Brush the sliced potatoes with 2 Tbs. of the oil and season with salt. Place them on the cooking grate over indirect heat, and grill until well marked and cooked through, about 20 minutes (or bake on a sheet pan in a preheated 350°F oven), turning them once. Reserve for topping.

Meanwhile, heat a heavy sauté pan over medium-high heat for 1 to 2 minutes, then fry the pancetta, stirring, until crisp. Reserve for topping.

Sprinkle your work surface with the cornmeal. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch, organically shaped piece of dough—round, square, or rectangular—1/2- to 1/4 -inch thick. Just before grilling, drizzle or brush both sides generously with the remaining olive oil.

Grill the first side of the crust following the instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side. Spread the entire surface with the garlic paste and sprinkle with half the cheese. Cover with the potato slices, placing them edge to edge. Sprinkle with the pancetta and the remaining cheese. Artfully arrange the olives and rosemary over the top. Finish grilling the pizza following the instructions below. Remove the pizza from the grill. Season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Fresh Spinach & Gruyère Pizza

If you want to omit the bacon in this recipe, I'd suggest increasing the cheese just a bit. 

For the dough:

• 1 tsp. active dry yeast
• 1/4 tsp. sugar
• 1/2 cup warm water (100° to 120°F)
• 1-1/2 cups all-purpose flour
• 1/2 tsp. salt
• Olive oil for greasing the mixing bowl

For the pizza:

• 1/4 lb. sliced smoked bacon or pancetta (about five 1/4-inch-thick slices), cut in 1/2-inch pieces
• Olive oil for brushing the dough
• 1/4 cup thinly sliced scallions (white and light green parts)
• 4 oz. coarsely grated Gruyère cheese

For the salad topping:

• 2 tsp. red-wine vinegar
• 1/2 tsp. Dijon mustard
• 2 Tbs. olive oil
• Salt and freshly ground black pepper to taste
• 4 oz. loose baby spinach or 1/2 bunch tender young spinach, stemmed if needed, washed, and spun dry
• 1 hard-cooked egg, chopped

To make the dough -- In a mixing bowl, dissolve the yeast and sugar in the water. Let rest until foamy, about 5 minutes. Add the flour and salt; mix until blended. Knead the dough on a very lightly floured surface for 10 minutes or until smooth and elastic. Put it in a lightly oiled mixing bowl, cover loosely, and set in a warm place (70° to 80°F) until doubled in bulk, about 2 hours.

To make the pizza -- Put a baking stone on the upper middle rack of the oven and heat the oven to 475°F. In a small skillet over medium heat, brown the bacon. Drain on paper towels and set aside. On a heavily floured surface, flatten the dough ball. Roll the dough into a 12-inch circle, lifting and stretching from underneath with the back of your hands. (If the dough resists, let it rest for a few minutes and then resume rolling.) The outside edges should be about 1/4 inch thick, the center a bit thinner. Transfer the dough to a floured pizza paddle or the floured back of a baking sheet. Brush the dough with the olive oil and sprinkle the scallions evenly to within 1/2 inch of the edge. Sprinkle on the cheese and the reserved bacon. Transfer the pizza onto the baking stone in the oven with a quick jerk of the paddle. Check the pizza after 2 or 3 minutes and deflate any giant bubbles if need be.

To make the topping -- While the pizza bakes, whisk together the vinegar, mustard, and olive oil; season with salt and pepper. When the edges of the crust are lightly browned and the cheese is bubbling, 10 to 12 minutes, return the pizza to the paddle or transfer it to a cutting board. Toss the spinach with the vinaigrette and pile it on the pizza. Sprinkle with the chopped egg, slice with a chef's knife, and serve immediately.

Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes

Three kinds of cheese, salty prosciutto, fresh tomatoes, and a touch of spice make this anything but your everyday grilled cheese sandwich. Serve with a lightly dressed green salad.

• 3 oz. grated aged Gruyère (1-1/4 cups)
• 3 oz. grated fontina (about 1 cup)
• 2 Tbs. finely grated Parmigiano-Reggiano
• 1/4 tsp. crushed red pepper flakes (or to taste)
• 8 1/2-inch-thick slices rustic Italian bread
• 4 very thin slices prosciutto, halved crosswise
• 2 medium ripe tomatoes, cut into 1/4-inch-thick slices
• Kosher salt
• 2 Tbs. salted butter, at room temperature
• 1 to 2 large cloves garlic, halved and peeled for rubbing

Lightly toss the cheeses and red pepper flakes in a small bowl. Put 4 slices of the bread on a work surface and evenly distribute half of the cheese mixture on top. Put 2 pieces of prosciutto (1 full slice) on each sandwich and top with 2 to 3 slices of tomato—enough to cover the cheese and prosciutto in a single layer. Season the tomatoes with salt and sprinkle the remaining cheese on top. Lightly butter one side of the remaining bread slices and place them butter side up on the sandwiches.

Heat a griddle or a large skillet over medium-low heat. Arrange the sandwiches butter side down on the griddle and cook until the bread is toasted and  golden-brown, about 2 minutes. Meanwhile, spread an even layer of butter on the top slice of bread.

Using a spatula, flip the sandwiches and cook until golden-brown on the other side, gently pressing the sandwiches with the back of the spatula to compress, about 2 minutes. Remove the sandwiches from the griddle and lightly rub both sides of each with the cut side of the garlic. Using a serrated knife, slice the sandwiches in half and serve immediately.

Beer & Cheddar Fondue

If fondue seems like a project, you might be surprised at just how easily it comes together. In fact, it's a perfect dish for casual entertaining, even on a busy weeknight. Just grab a fondue pot, set out a few dippers (see Serving Suggestions, below), and invite friends over to dig (or rather, dip) in.

• 1 Tbs. unsalted butter
• 1/2 small yellow onion, minced (about 1/3 cup)
• 1 large clove garlic, minced
• 12 oz. Emmentaler cheese, coarsely grated (about 3 lightly packed cups)
• 8 oz. extra-sharp white Cheddar, coarsely grated (about 2 lightly packed cups)
• 4 oz. Gruyère, coarsely grated (about 1 lightly packed cup)
• 2 Tbs. cornstarch
• 1 tsp. dry mustard (such as Coleman’s)
• 1/2 tsp. freshly ground black pepper
• 1 tsp. caraway seeds, coarsely ground in a spice grinder or with a mortar and pestle
• 1-12-oz. can lager-style beer, preferably Budweiser
• 3 Tbs. Amontillado sherry
• Kosher salt

Tip:

Amontillado, a medium-dry sherry, provides a nice contrast to the bitter beer and the sharp cheddar.

Melt the butter in a 1-1/2- to 2-qt. flameproof fondue pot over medium-low heat. (If you don’t have a fondue pot that’s flameproof, use a heavy, narrow saucepan.) Add the onion and garlic and cook, stirring occasionally, until completely soft and beginning to caramelize, 15 to 20 minutes.

Meanwhile, in a large bowl, toss the Emmentaler, Cheddar, and Gruyère with the cornstarch, mustard, and pepper.

Add the caraway seeds to the pot and stir to toast them slightly, about 2 minutes. Add the beer, increase the heat to high, and bring to a boil. Reduce the heat to medium low and simmer to mellow the flavor of the beer, about 3 minutes.

Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back and forth pattern so that the cheese doesn’t ball up as it melts. Continue adding and stirring until all of the cheese is melted, smooth, and thick, adjusting the heat as necessary to maintain barely a simmer. Stir in the sherry and season to taste with salt. (If using a saucepan, transfer the fondue to a fondue pot.) Set the fondue pot over a low flame at the table to keep it warm. Serve with the dipping ingredients.

French-Style Grilled Ham & Gruyère

This is my take on the croque monsieur. I dropped the white sauce and added tarragon and Dijon mustard instead.

• 6 oz. coarsely grated Gruyère
• 2 tsp. chopped fresh tarragon or 1 tsp. dried tarragon
• 4 tsp. salted butter, at room temperature
• 8 slices (1/4-inch thick) egg bread, such as challah or brioche
• 2 Tbs. Dijon mustard; more for serving
• 4 thin slices (about 1/4 lb. total) Black Forest-ham

In a small bowl, mix together the cheese and tarragon. Butter all the bread slices on one side only. Put four slices, buttered side down, on a cutting board. Distribute the cheese over the bread and top with the ham, folding the slices if they’re large. Spread about 1-1/2 tsp. mustard on the unbuttered side of the remaining bread slices and set them, mustard side down, on top.

Heat a large nonstick pan or griddle over medium-high heat for 2 minutes. Put as many sandwiches as will fit in the pan or on the griddle without crowding, cover, and cook until the cheese has just begun to melt and the bread is golden broown, about 2 minutes. Remove the lid and turn the sandwiches, pressing each one firmly with a spatula to flatten it slightly. Cook the sandwiches uncovered until the bottom is golden brown, about 1 minute. Turn them once more and press with the spatula again to recrisp the bread, about 30 seconds. Cut the sandwiches in half and serve immediately, with more mustard on the side.

Ham, Gruyère & Honey-Mustard Palmiers

• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Tbs. honey Dijon mustard
• 3 oz. (about ­1 cup­­­­­­­­­­­­­­­­­­) shredded Gruyère
• 1/4 cup (about 1 oz.) finely grated Parmigiano Reggiano
• 4 oz. very thinly sliced baked ham

Heat the over to 425°F. On a lightly floured work surface, roll the pastry to a 10x14-inch rectangle. Using the back of a spoon, spread the pastry evenly with the mustard. Sprinkle on the Gruyère and Parmigiano in an even layer.

Arrange the ham in a single, even layer, tearing or cutting pieces to fit. Lay a piece of parchment or waxed paper on top and gently roll and press with the rolling pin to compress the layers. ­Gently peel off the paper without disturbing the ham.

Cut the rectangle in half widthwise to make two 10x7-inch bands. Gently roll one long edge of a band into the center and then roll the opposite edge in so the two rolls meet in the ­middle and resemble a double scroll. Press lightly to stick the two rolls together. Repeat with the second band. (The rolls can be assembled to this point and held in the refrigerator for several hours.)

With a very sharp knife, slice each band into about 22 pieces, just under 1/2-inch each. Arrange the palmiers on two ­parchment-lined or nonstick baking sheets and bake until deep golden brown and no longer doughy in the center (break one open to be sure), 10 to 12 minutes. Be careful not to burn the ­bottoms. Let cool on a rack and serve just slightly warm or within an hour if possible.

Warm Cheese & Mushroom Toasts

• 2 Tbs. unsalted butter
• 1 large shallot, finely diced (about 1/4 cup)
• Kosher salt
• 10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
• Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
• 1-1/2 cups grated Gruyère (about 4 oz.)

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Red Potato, Cabbage, Bacon & Gruyère Gratin

Serve this hearty gratin with roasted chicken, sausages, or pork.

For the topping:

• 4 strips thick-cut bacon, diced
• 1-1/2 cups fresh coarse breadcrumbs (from an airy, crusty loaf like ciabatta)
• 2 Tbs. unsalted butter, melted
• Kosher salt

For the gratin:

• 3 Tbs. unsalted butter, plus 1/2 tsp. for the dish
• 10 oz. Savoy cabbage, chopped (about 5 cups of roughly 3/4-inch pieces)
• Kosher salt and freshly ground black pepper
• 1 heaping Tbs. minced garlic
• 3/4 cup homemade or low-salt chicken broth
• 1/2 cup heavy cream
• 1-1/4 lb. red potatoes (4 medium), unpeeled
• 3 oz. grated Gruyère

Make the topping:

In a large saucepan, cook the diced bacon over medium heat until very crisp. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour the fat out of the skillet and reserve the skillet (don’t clean it). Mix the breadcrumbs with the melted butter until well combined; add a pinch of salt and the bacon bits and set aside.

Prepare the gratin:

Heat the oven to 350°F. Rub a shallow 2-qt. gratin dish with 1/2 tsp. of the butter.

Over medium-low heat, melt the remaining 3 Tbs. butter in the pan in which the bacon was cooked. Scrape the browned bits from the bottom of the pan as the butter melts. Add the cabbage and season with about 1/4 tsp. salt and some pepper. Turn the heat to medium and cook, stirring frequently, until the cabbage is wilted and beginning to brown, 4 to 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Add the chicken broth and the cream, stir and scrape the pan, and remove from the heat.

Assemble and bake the gratin:

Cut the potatoes in half lengthwise and slice the halves thinly. Put the potatoes in a large bowl with a scant 2 tsp. kosher salt and a few grinds of pepper. Add the cabbage mixture, scraping the pan well. Add the Gruyère and, using a rubber spatula, mix gently and thoroughly. Scrape the mixture into the prepared gratin dish, smoothing and pressing until evenly distributed. Cover with the breadcrumb topping and bake until the topping is well browned and the potatoes pull away from the edges and are just tender enough to poke through with a fork, about 1 hour. Let cool for 15 to 20 minutes before serving.

Fresh Spinach & Gruyère Pizza

If you want to omit the bacon in this recipe, I'd suggest increasing the cheese just a bit. 

For the dough:

• 1 tsp. active dry yeast
• 1/4 tsp. sugar
• 1/2 cup warm water (100° to 120°F)
• 1-1/2 cups all-purpose flour
• 1/2 tsp. salt
• Olive oil for greasing the mixing bowl

For the pizza:

• 1/4 lb. sliced smoked bacon or pancetta (about five 1/4-inch-thick slices), cut in 1/2-inch pieces
• Olive oil for brushing the dough
• 1/4 cup thinly sliced scallions (white and light green parts)
• 4 oz. coarsely grated Gruyère cheese

For the salad topping:

• 2 tsp. red-wine vinegar
• 1/2 tsp. Dijon mustard
• 2 Tbs. olive oil
• Salt and freshly ground black pepper to taste
• 4 oz. loose baby spinach or 1/2 bunch tender young spinach, stemmed if needed, washed, and spun dry
• 1 hard-cooked egg, chopped

To make the dough -- In a mixing bowl, dissolve the yeast and sugar in the water. Let rest until foamy, about 5 minutes. Add the flour and salt; mix until blended. Knead the dough on a very lightly floured surface for 10 minutes or until smooth and elastic. Put it in a lightly oiled mixing bowl, cover loosely, and set in a warm place (70° to 80°F) until doubled in bulk, about 2 hours.

To make the pizza -- Put a baking stone on the upper middle rack of the oven and heat the oven to 475°F. In a small skillet over medium heat, brown the bacon. Drain on paper towels and set aside. On a heavily floured surface, flatten the dough ball. Roll the dough into a 12-inch circle, lifting and stretching from underneath with the back of your hands. (If the dough resists, let it rest for a few minutes and then resume rolling.) The outside edges should be about 1/4 inch thick, the center a bit thinner. Transfer the dough to a floured pizza paddle or the floured back of a baking sheet. Brush the dough with the olive oil and sprinkle the scallions evenly to within 1/2 inch of the edge. Sprinkle on the cheese and the reserved bacon. Transfer the pizza onto the baking stone in the oven with a quick jerk of the paddle. Check the pizza after 2 or 3 minutes and deflate any giant bubbles if need be.

To make the topping -- While the pizza bakes, whisk together the vinegar, mustard, and olive oil; season with salt and pepper. When the edges of the crust are lightly browned and the cheese is bubbling, 10 to 12 minutes, return the pizza to the paddle or transfer it to a cutting board. Toss the spinach with the vinaigrette and pile it on the pizza. Sprinkle with the chopped egg, slice with a chef's knife, and serve immediately.

Warm Cheese & Mushroom Toasts

• 2 Tbs. unsalted butter
• 1 large shallot, finely diced (about 1/4 cup)
• Kosher salt
• 10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
• Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
• 1-1/2 cups grated Gruyère (about 4 oz.)

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Warm Cheese & Mushroom Toasts

• 2 Tbs. unsalted butter
• 1 large shallot, finely diced (about 1/4 cup)
• Kosher salt
• 10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
• Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
• 1-1/2 cups grated Gruyère (about 4 oz.)

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Garlic-Rubbed Grilled Cheese with Prosciutto and Tomatoes

Three kinds of cheese, salty prosciutto, fresh tomatoes, and a touch of spice make this anything but your everyday grilled cheese sandwich. Serve with a lightly dressed green salad.

• 3 oz. grated aged Gruyère (1-1/4 cups)
• 3 oz. grated fontina (about 1 cup)
• 2 Tbs. finely grated Parmigiano-Reggiano
• 1/4 tsp. crushed red pepper flakes (or to taste)
• 8 1/2-inch-thick slices rustic Italian bread
• 4 very thin slices prosciutto, halved crosswise
• 2 medium ripe tomatoes, cut into 1/4-inch-thick slices
• Kosher salt
• 2 Tbs. salted butter, at room temperature
• 1 to 2 large cloves garlic, halved and peeled for rubbing

Lightly toss the cheeses and red pepper flakes in a small bowl. Put 4 slices of the bread on a work surface and evenly distribute half of the cheese mixture on top. Put 2 pieces of prosciutto (1 full slice) on each sandwich and top with 2 to 3 slices of tomato—enough to cover the cheese and prosciutto in a single layer. Season the tomatoes with salt and sprinkle the remaining cheese on top. Lightly butter one side of the remaining bread slices and place them butter side up on the sandwiches.

Heat a griddle or a large skillet over medium-low heat. Arrange the sandwiches butter side down on the griddle and cook until the bread is toasted and  golden-brown, about 2 minutes. Meanwhile, spread an even layer of butter on the top slice of bread.

Using a spatula, flip the sandwiches and cook until golden-brown on the other side, gently pressing the sandwiches with the back of the spatula to compress, about 2 minutes. Remove the sandwiches from the griddle and lightly rub both sides of each with the cut side of the garlic. Using a serrated knife, slice the sandwiches in half and serve immediately.

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. 

• 1/2 lb. bacon (about 9 slices)
• 1 lb. ground pork
• 1 tsp. caraway seeds, lightly crushed
• 1/2 tsp. freshly grated nutmeg
• 4 slices Gruyère
• 1 cup sauerkraut, rinsed and drained
• Dijon mustard to taste
• 8 slices seeded or marble rye bread, toasted

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally with tongs, until crisp, 6 to 8 minutes. Remove the skillet from the heat. Transfer the bacon to a cutting board with a slotted spoon, let cool slightly, and chop into small pieces. Drain all but 2 Tbs. of the fat from the skillet.

In a large bowl, thoroughly mix the bacon, ground pork, caraway seeds,
and nutmeg with your hands. Form into four 1/2-inch-thick patties.

Return the skillet to medium heat. When the bacon fat is hot, add the
burgers and cook for 6 minutes. Flip the burgers, cover the skillet, andcontinue to cook until an instant-read thermometer inserted into a
burger registers 160°F for well done, about 5 minutes more. Turn off theheat, top each with a slice of the cheese, cover, and let sit until thecheese has melted, about 1 minute.

Meanwhile, heat the sauerkraut in a small saucepan over medium heat until warm.

Spread mustard on each slice of rye toast. Serve the burgers between the toast, topped with the sauerkraut.

Red Potato, Cabbage, Bacon & Gruyère Gratin

Serve this hearty gratin with roasted chicken, sausages, or pork.

For the topping:

• 4 strips thick-cut bacon, diced
• 1-1/2 cups fresh coarse breadcrumbs (from an airy, crusty loaf like ciabatta)
• 2 Tbs. unsalted butter, melted
• Kosher salt

For the gratin:

• 3 Tbs. unsalted butter, plus 1/2 tsp. for the dish
• 10 oz. Savoy cabbage, chopped (about 5 cups of roughly 3/4-inch pieces)
• Kosher salt and freshly ground black pepper
• 1 heaping Tbs. minced garlic
• 3/4 cup homemade or low-salt chicken broth
• 1/2 cup heavy cream
• 1-1/4 lb. red potatoes (4 medium), unpeeled
• 3 oz. grated Gruyère

Make the topping:

In a large saucepan, cook the diced bacon over medium heat until very crisp. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour the fat out of the skillet and reserve the skillet (don’t clean it). Mix the breadcrumbs with the melted butter until well combined; add a pinch of salt and the bacon bits and set aside.

Prepare the gratin:

Heat the oven to 350°F. Rub a shallow 2-qt. gratin dish with 1/2 tsp. of the butter.

Over medium-low heat, melt the remaining 3 Tbs. butter in the pan in which the bacon was cooked. Scrape the browned bits from the bottom of the pan as the butter melts. Add the cabbage and season with about 1/4 tsp. salt and some pepper. Turn the heat to medium and cook, stirring frequently, until the cabbage is wilted and beginning to brown, 4 to 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Add the chicken broth and the cream, stir and scrape the pan, and remove from the heat.

Assemble and bake the gratin:

Cut the potatoes in half lengthwise and slice the halves thinly. Put the potatoes in a large bowl with a scant 2 tsp. kosher salt and a few grinds of pepper. Add the cabbage mixture, scraping the pan well. Add the Gruyère and, using a rubber spatula, mix gently and thoroughly. Scrape the mixture into the prepared gratin dish, smoothing and pressing until evenly distributed. Cover with the breadcrumb topping and bake until the topping is well browned and the potatoes pull away from the edges and are just tender enough to poke through with a fork, about 1 hour. Let cool for 15 to 20 minutes before serving.

Beer & Cheddar Fondue

If fondue seems like a project, you might be surprised at just how easily it comes together. In fact, it's a perfect dish for casual entertaining, even on a busy weeknight. Just grab a fondue pot, set out a few dippers (see Serving Suggestions, below), and invite friends over to dig (or rather, dip) in.

• 1 Tbs. unsalted butter
• 1/2 small yellow onion, minced (about 1/3 cup)
• 1 large clove garlic, minced
• 12 oz. Emmentaler cheese, coarsely grated (about 3 lightly packed cups)
• 8 oz. extra-sharp white Cheddar, coarsely grated (about 2 lightly packed cups)
• 4 oz. Gruyère, coarsely grated (about 1 lightly packed cup)
• 2 Tbs. cornstarch
• 1 tsp. dry mustard (such as Coleman’s)
• 1/2 tsp. freshly ground black pepper
• 1 tsp. caraway seeds, coarsely ground in a spice grinder or with a mortar and pestle
• 1-12-oz. can lager-style beer, preferably Budweiser
• 3 Tbs. Amontillado sherry
• Kosher salt

Tip:

Amontillado, a medium-dry sherry, provides a nice contrast to the bitter beer and the sharp cheddar.

Melt the butter in a 1-1/2- to 2-qt. flameproof fondue pot over medium-low heat. (If you don’t have a fondue pot that’s flameproof, use a heavy, narrow saucepan.) Add the onion and garlic and cook, stirring occasionally, until completely soft and beginning to caramelize, 15 to 20 minutes.

Meanwhile, in a large bowl, toss the Emmentaler, Cheddar, and Gruyère with the cornstarch, mustard, and pepper.

Add the caraway seeds to the pot and stir to toast them slightly, about 2 minutes. Add the beer, increase the heat to high, and bring to a boil. Reduce the heat to medium low and simmer to mellow the flavor of the beer, about 3 minutes.

Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back and forth pattern so that the cheese doesn’t ball up as it melts. Continue adding and stirring until all of the cheese is melted, smooth, and thick, adjusting the heat as necessary to maintain barely a simmer. Stir in the sherry and season to taste with salt. (If using a saucepan, transfer the fondue to a fondue pot.) Set the fondue pot over a low flame at the table to keep it warm. Serve with the dipping ingredients.