If you crave the perfect crispy gruy, look no further! This tantalizing dish combines a crispy shell with a gooey, melted cheese filling, creating an irresistible combination of textures and flavors. Whether you prefer a classic recipe or a more adventurous twist, there is a crispy gruy recipe out there to satisfy your taste buds. In this article, we will explore some of the best crispy gruy recipes, providing you with step-by-step instructions and helpful tips to ensure your culinary success.
Check out the recipes below so you can choose the best recipe for yourself!
CRISPY YUCA FRIES
Thanks to their superior fiber content and lower glycemic index, these crispy yuca fries are often presented as a healthier alternative to fried potatoes, but you might find the roles reversed. They really are that good and do a great job of bridging the gap between regular fried potatoes and sweet potato fries. Serve with ketchup or any kind of aioli.
Provided by Chef John
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
- Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
- Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 38.8 g, Fat 7 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 14.4 mg, Sugar 1.7 g
JIMMY BRADLEY'S SALAD WITH GRUYèRE
"I'm a big proponent of what you might call stoner food," the chef and restaurateur Jimmy Bradley told me in 2003, when he gave me this recipe for what amounts to fondue topped with a potato salad topped with a green one. "I think there should always be something on the menu at my restaurants, where someone can come in and see it and say, 'Yeah, man, I want some of that right now, and then we'll figure out the rest of the meal." Well, yeah, man: a pool of warm Gruyère, topped with batons of bacon, wedges of potato, a bitter salad of greens, the cold against the warm, the salty against the faintly sweet and acidic? Pair that with a slightly chilled red wine and someone special and you can figure out the rest later.
Provided by Sam Sifton
Categories salads and dressings, appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Place potatoes in a shallow foil-lined roasting pan; drizzle with 1/2 tablespoon olive oil and toss to coat. Sprinkle lightly with salt and pepper and toss. Bake 40 minutes, until tender and crisped, stirring after 20 minutes. Loosely cover with foil; keep warm in low oven.
- Meanwhile, fry bacon until crisp. Drain on paper towels.
- Make the roux. Melt butter over medium heat. Stir in flour and cook, stirring, for about 10 minutes until the mixture is golden. Reserve.
- Combine shallots and wine in a nonreactive saucepan; boil until reduced to 1/3 cup. Reduce heat to medium. Stir in the reserved roux and heavy cream, simmer and stir in cheese, a little at a time, until melted and mixture is smooth. Taste; season with pepper. If necessary, thin with more cream. Keep warm.
- Combine remaining oil, the vinegar and mustard in a large bowl. Whisk until blended. Season lightly with salt and pepper. Add warm potatoes, bacon, endive and arugula or dandelion greens; toss to coat.
- Ladle fondue into a large bowl and place the salad atop or serve in individual shallow bowls.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 25 grams, Carbohydrate 25 grams, Fat 52 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 24 grams, Sodium 791 milligrams, Sugar 5 grams, TransFat 0 grams
GRUYèRE PUFF
Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest.
Provided by Melissa Clark
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese.
- In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 11 grams, Sodium 269 milligrams, Sugar 2 grams, TransFat 0 grams
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. For a special dinner, you can make potato galettes in individual tart pans. The amount of ingredients in the recipewill 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.
Provided by NcMysteryShopper
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the shallots and 3 tablespoons 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 minutes; Remove from the heat and let cool completely (about 25 minutes 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 teaspoon 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; 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.
- 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 and then sprinkle about one-quarter of the Parmigiano and about one-quarter of the Gruyère over all; Repeat, until you have four layers of potatoes; Top the last layer with 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 minutes; The bottom will be crisp and the sides brown.
- Let the galette cool for 10 or 15 minutes in the pan; It will then be cool enough to handle but still plenty hot inside for serving; 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.
Nutrition Facts : Calories 353.6, Fat 22.3, SaturatedFat 8.3, Cholesterol 36.9, Sodium 266.3, Carbohydrate 25, Fiber 2.1, Sugar 1.1, Protein 14.2
GRUYèRE MAC AND CHEESE
This version of mac and cheese is inspired by the staff meals at Bistro d'à Côté, a restaurant where I interned in Paris. It's made with Gruyère cheese and béchamel sauce-and what I'm going for is a really creamy, cheesy interior and a crisp exterior.
Provided by Anita Lo
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
- As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
- Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
- Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
- Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.
Tips:
- Choose ripe, high-quality Gruyère cheese. The flavor and texture of your crispy Gruyère will depend on the quality of the cheese you use. Look for a cheese that is at least 6 months old and has a firm, dense texture.
- Cut the cheese into thin, even slices. This will help the cheese crisp up evenly. If the slices are too thick, they will take longer to cook and may not get crispy.
- Coat the cheese slices in flour. This will help the cheese brown evenly and prevent it from sticking to the pan.
- Use a well-seasoned cast iron skillet. Cast iron skillets are ideal for cooking crispy Gruyère because they distribute heat evenly and retain heat well.
- Cook the cheese slices over medium heat. This will help the cheese melt slowly and evenly, resulting in a crispy, golden-brown exterior.
- Don't overcrowd the pan. If you overcrowd the pan, the cheese slices will not cook evenly. Cook the cheese slices in batches if necessary.
- Serve the crispy Gruyère immediately. Crispy Gruyère is best enjoyed fresh out of the pan. It can be served on its own, as an appetizer, or as a topping for salads, soups, and sandwiches.
Conclusion:
Crispy Gruyère is a delicious and versatile dish that can be enjoyed in many different ways. With its crispy, golden-brown exterior and gooey, melted interior, crispy Gruyère is sure to be a hit at your next gathering. So next time you're looking for a quick and easy appetizer or snack, give crispy Gruyère a try. You won't be disappointed!
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