Beige food lovers of the world unite! We’ve picked out cheesiest, meltiest, richest recipes ever, from fondue and gratin to tartiflette and toasties.
When you’re in the mood for stodge, sometimes only cheese will fit the bill. But we're not talking a scant sprinkling of feta or a modest slice of goat’s cheese here – we’re talking comforting recipes, turbo-loaded with melting, hot cheese that demand to be eaten hot and fresh from the cooker. So dust off your grater and practice your best cheese jokes, as we have 10 recipes to knock your socks off.
Brie wrapped in brioche
This recipe is a labour of love but SO absolutely worth it – we’re talking a whole baked brie wrapped in crisp, golden brioche and prosciutto, there’s no need for debate here. The recipe officially serves eight, but we’re not sure we’re that generous.
Triple cheese dauphinoise
Turns out it is possible to build on the magnificent, luxurious bedrock that is Pommes Dauphinoise – just add cheese to the power of three. We’ve supplemented the traditional Gruyère with Parmesan and very untraditional cheddar. What of it?
Cheese & potato pie
Call off the search – we’ve found the best hybrid recipe of all time. This puff pastry pie neatly fuses tartiflette, fondue and baked Camembert – because, sometimes, they’re just not enough on their own. It’s served with a tangy chicory salad as a foil for all that borderline-criminal dairy activity.
Try our melty cheese & potato pie
Baked fondue dip
Whether you make it stove-top or serve it in a little Alpine pot by candlelight, we can’t find anything we don’t like about fondue. This medley contains a grand total of four different cheeses, making it an ideal receptacle for odds and ends of cheeseboard leftovers (if such a thing exists in your household).
Try our melty cheese fondue pot
For the benefit of the uninitiated, tartiflette is a rib-sticking dish from the French Alps that’s made from potatoes, Reblochon cheese, lardons and onions. Add to the mix a tub of cream and we’re talking some seriously next-level spuddage.
Try our tartiflette
Banish all notions of macaroni in a tin – this rib-sticking pasta bake has gone high-end, with many restaurants now offering ultra-luxe versions of it (others use it to stuff toasties and burgers, but that’s a whole other story). We did a forensic comb of all the mac ‘n’ cheese recipes on our site and discovered this one contains the most cheese per serving. You’re most welcome...
Try our beer mac & cheese
Fondue baked potatoes
The trick to giving these après-ski worthy spuds real wow factor is choosing a good European melting cheese like Reblochon, Raclette or Gruyère. The subtle nuttiness of the cheese combined with salty bacon, double cream and peppery parsley is nothing short of miraculous.
Try our cheesy topped baked potatoes
Whether you’re talking rarebit, croque madame or just a good old-fashioned panini, the combination of melted cheese and toasted bread will never get old. Our favourite way to take a toastie up a notch is to pan-fry it, with a secret ingredient spread on the outside of the bread to give it a golden, crispy finish – unassuming shop-bought mayonnaise.
Baked Camembert with homemade breadsticks
The sight of a melted whole Camembert straight from the oven is enough to make us swoop like starved vultures, so this breadstick creation is enough to give us palpitations. Each stick is wrapped in crisp pancetta, for the added fabulousness of it.
Triple cheese lasagne
Strictly speaking, you’re not meant to add cheese to a regular béchamel, but of course rules are made to be broken. This fromage-laden beast features a ricotta and Parmesan layer and cheddar sauce, plus rich, tomatoey aubergines by way of contrast. A crime against traditional lasagne, perhaps, but one for which we’re happy to be banged to rights.
More on cheese…
More on comfort food…
What’s your favourite way to serve cheese? We'd like to hear your outrageous recipe ideas…