Our Favorite Gouda Cheese Recipes

Apple-Gouda Pigs in a Blanket

For New Year’s, I used to make pigs in a blanket with beef and cheddar. But now I like apple and Gouda for an even better flavor celebration. —Megan Weiss, Menomonie, Wisconsin

Go to Recipe

Gouda and Roasted Potato Bread

Our family tried roasted potato bread at a bakery on a road trip, and I came up with my own recipe when we realized we lived much too far away to have it regularly. It makes for a really amazing roast beef sandwich and also goes well with soups. —Elisabeth Larsen, Pleasant Grove, Utah

Mushroom and Smoked Gouda Puff

It’s so very easy, but it looks and tastes gourmet. Dinner party guests will be impressed with this perfect starter course. Serve with a spicy mustard for dipping if desired. —Christina Singer, Bellefontaine, Ohio

Smoked Gouda Spinach Pizza

“My daughter actually created this savory gouda and spinach pizza recipe as an appetizer. There’s never a crumb left!”—Marie Hattrup, Sparks, Nevada

Gougeres

I brought the recipe for these gougeres back from a trip to Nice, France. The original called for Gruyere cheese, but I found that Gouda is a more budget-friendly alternative. These puffs are a wonderful bite-sized treat. If you have leftovers, float a few of these gems on a bowl of soup in place of croutons. —Lily Julow, Lawrenceville, Georgia

Smoked Gouda & Roast Beef Pinwheels

Our local deli makes terrific roast beef sandwiches. This pinwheel appetizer re-creates the taste. My family says the pinwheels have so many flavors for such a little treat. —Pamela Shank, Parkersburg, West Virginia

Holiday Cranberry-Walnut Salad

A warm salad is a nice change of pace at holiday dinners. Port wine infuses cranberries with flavor, while balsamic vinegar adds a bit of tang to the dressing.—Becky Walch, Manteca, California

Smoked Pimiento Cheese Crostini

Pimiento cheese has long been a favorite in our family, so these bite-sized appetizers are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia

Bacon Mac ‘N Cheese Cornbread Skillet

My cast-iron skillet is a workhorse in my kitchen. I just love it for cooking and baking. And this cast-iron mac and cheese recipe can be served as a main dish or as a smaller-portion side. —Lisa Keys, Kennett Square, Pennsylvania

Butternut-Gouda Pot Stickers

My family can't get enough butternut squash. I had some left over, so I used pot sticker wrappers and chopped veggies to create these fun little appetizers. —Carla Mendres, Winnipeg, Manitoba

Spinach & Gouda Stuffed Pork Cutlets

This started as a restaurant copycat dish at home. Cheese just oozes out of the center, and mustard lends a lot of flavor. —Joan Oakland, Troy, Montanta

Hot Spinach Artichoke Dip

One taste of this outrageously delicious hot spinach artichoke dip and your guests will not stop eating it until it’s gone. The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It tastes even better if you make it the night before and chill it in the fridge before baking. —Michelle Krzmarzick, Torrance, California

Bacon, Egg & Avocado Sandwiches

My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas

Sunday Best Stuffed Pork Chops

We’re farmers and ranchers who love to cook in a Dutch oven. Dish up these chops from the oven, and pass the salad, potatoes and steamed broccoli. —Lorraine Smith, Carpenter, Wyoming

White Lasagna

Who says lasagna has to be made with red sauce? This white lasagna recipe proves that rich and creamy is the way to go.

Prosciutto-Pesto Breakfast Strata

I'd never tried prosciutto before this recipe, and it instantly made me a big-time fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. —Vicki Anderson, Farmington, Minnesota

Turkey, Gouda & Apple Tea Sandwiches

These fun mini sandwiches are a tasty addition to any fall function. The cranberry mayo lends a unique flavor twist, and the apples add crunch. These sammies will be the life of the party! —Taste of Home Test Kitchen

Gouda Mixed Potato Mash

Everything’s better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana

Slow-Cooker Lasagna

Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. It’s so easy to assemble for workdays or weekends. We like it accompanied by Parmesan bread or garlic cheese toast. —Lisa Micheletti, Collierville, Tennessee

Smoked Gouda Veggie Melt

After a long day of teaching, I like to make these veggie-packed grilled-cheese sandwiches. My 8-year-old daughter is a big fan, too. —Charlie Herzog, West Brookfield, Vermont

Pumpkin Bisque

When the weather turns cold, this rich, silky-smooth pumpkin bisque will warm you from the inside out. It's quick and easy to make, and filled with flavor.

Grits & Bacon Casserole

A Mississippi home cook gave me her recipe for grits casserole. It baked like traditional custard. I garnish it with parsley, crumbled bacon and cheese. —Theresa Liguori, Elkridge, Maryland

Golden Gouda Mushroom Soup

Here’s a fantastic first course for guests. Rich, creamy and cheesy, it will warm you from the inside out and stir your appetite for what’s to come. —Charlotte Rogers, Virginia Beach, Virginia

Turkey Cranberry Sandwich

This cranberry turkey sandwich isn't the usual half-hearted combination of leftovers. It's a delicious riff on the classic club sandwich, but made on foccaccia with a tangy cranberry mayo.

Mediterranean Tomato Bites

My friend Mary served these lovely appetizers at a summer gathering several years ago, and I adapted it a bit to my taste. It's a great August recipe when tomatoes and herbs are at their freshest! —Susan Wilson, Milwaukee, Wisconsin