A French recipe that uses Gruyere instead of Cheddar cheese. Great sophisticated side dish for steaks and roasts.
Substitute Swiss cheese for the Gruyere if desired.
I know some people are purist and don’t like it when you review something that you didn’t follow exactly, but with only one rating I don’t want others to be hesitant to make this. It was so good! The only thing I did different was use cheddar and gryuere cheese, and used more than the recipe called for because, well…cheese.
Read MoreI know some people are purist and don’t like it when you review something that you didn’t follow exactly, but with only one rating I don’t want others to be hesitant to make this. It was so good! The only thing I did different was use cheddar and gryuere cheese, and used more than the recipe called for because, well…cheese.
I made this twice. The first try we used all Gruyere, and felt it was lacking depth of flavor. The second time we used half Gruyere and half white cheddar which was perfect. We also added about 15 minutes to the cook time, which resulted in a nice brown crust on top and bottom. Great for the holidays since prep is so simple.
