Gruyère

Tons of caramelized onions, so much gooey cheese, and very few dirty dishes.

With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.

Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.

Are these rich, hefty wedges a luscious side or meatless main? The answer is yes.

This homemade mac and cheese is our Platonic ideal: It is deeply cheesy and creamy and has a crunchy crust. Plus, it doubles easily for a crowd.

Call it retro if you want—we say this classic bacon and cheese quiche is timeless.

This classic recipe features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried.

This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.

The love child of French onion soup and French onion dip. Need we say more?

This portable pocket of cheesy goodness tastes like your favorite pizza toppings found a puff pastry home.

Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?

Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.

Like a hot ham and cheese sandwich, but slathered with cream sauce and baked to bubbly perfection. (Yeah, it's as good as it sounds.)

This croquembouche is constructed with cheesy gougères and an herbed cheese filling. It’s the showstopping holiday appetizer you didn’t know you needed.

Here's how to convince kids to eat mushrooms and kale for dinner.

Store-bought puff pastry + shredded cheese = the easiest, flakiest, most irresistible dinner party snack of all time.

You can't go wrong with cheese, cream, and pancetta.

Okay, yes, you can omit the eau de vie in this cheesy loaf recipe. But it really echoes the flavor of fondue in an unexpected and playful way.

Getting the bread out of the crust is a little tricky for this recipe, but once you do, you’ll be wondering what else you can stuff in there.

Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!

Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

You know when cheese gets so hot and melty that it stretches? Food stylists call that a "cheese pull," and we think it's gorgeous.

Like cheesy grits. Really, really, really, really cheesy grits. This recipe, which puts a southern twist (that’s the grits, y’all) on very French aligot (mashed potatoes blended with melted cheese), is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.