Cheese Gravy Recipes

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CHEESY SAUSAGE GRAVY



Cheesy Sausage Gravy image

I appreciate the make-ahead convenience of this breakfast dish shared by a friend many years ago. I've served this to overnight guests, and they never fail to ask for the recipe. -P.J. Prusia, Raymore, Missouri

Provided by Taste of Home

Time 15m

Yield 8 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon pepper
2-1/2 cups whole milk
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
6 hard-boiled large eggs, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
Warm biscuits

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain and remove sausage. In the same skillet, melt butter. Stir in flour and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Stir in soup until blended. Stir in eggs, mushrooms and sausage. Transfer to a 3-qt. slow cooker. Cover and cook on low for 7-8 hours. Stir; serve over biscuits.

Nutrition Facts : Calories 318 calories, Fat 25g fat (11g saturated fat), Cholesterol 210mg cholesterol, Sodium 761mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

PORK CHOPS WITH BLUE CHEESE GRAVY



Pork Chops with Blue Cheese Gravy image

This recipe makes the most delicious creamy gravy to serve over pork chops. It tastes like something from a fancy restaurant. Serve with sauteed mushrooms, if desired

Provided by Toni

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 35m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled

Steps:

  • Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
  • Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 2.4 g, Cholesterol 137.9 mg, Fat 37 g, Fiber 0.1 g, Protein 15.7 g, SaturatedFat 21.9 g, Sodium 278.5 mg, Sugar 0.2 g

MASHED CHEESY POTATOES & GRAVY



Mashed Cheesy Potatoes & Gravy image

These are VERY CHEESY MASHED POTATOES! Be warned: there's so much cheese. In the best way possible.

Provided by Molly Yeh

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

2 pounds Yukon gold potatoes, peeled and cut into large chunks
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
3/4 cup heavy cream, plus more as needed
1/2 cup sour cream
8 ounces shredded Swiss cheese
Gravy, recipe follows
3 tablespoons bacon fat or meatloaf pan drippings
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 1/2 cups low-sodium beef stock
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Steps:

  • Put the potatoes in a pot with salted water to cover. Bring to a simmer over medium heat and cook until tender all the way through, about 10 minutes. Drain.
  • Combine the butter, heavy cream and 1 1/2 teaspoons salt in the same pot you cooked the potatoes in and melt over low heat. Use a masher to puree the potatoes right back into the pot while still hot. Stir in the sour cream. Add large handfuls of cheese and stir and fold the potatoes over themselves until the cheese melts, then add another handful. If it gets too thick and hard to stir before you've added all the cheese, add a few tablespoons of additional cream. Season with salt and pepper. Serve and add the Gravy on top.
  • Heat the drippings in a small saucepan (or the meatloaf pan) over medium heat. Whisk in the flour until smooth. Cook and stir until lightly toasted, 1 to 2 minutes. Stir in the thyme. Whisk in the beef stock until smooth. Bring to a simmer over medium heat and stir in the Worcestershire. Simmer until thickened, 4 to 5 minutes. Season with salt and pepper.

CHEESE GRAVY



Cheese Gravy image

I love mashed potatoes with cheese so I thought how about a cheese gravy. This is so good.

Provided by barbara lentz @blentz8

Categories     Gravies

Number Of Ingredients 6

3 tablespoon(s) butter
3 tablespoon(s) flour
1 1/2 cup(s) heavy cream
1 cup(s) chicken stock
1 - knorr homestyle chicken bouillon
1 pound(s) pkg. velvetta cheese

Steps:

  • Mix the heavy cream, chicken stock, and bouillon together. Set aside. Cut the Velveeta into cubes and set aside.
  • Place the butter in heavy saucepan. Stir in the flour and make a roux. Slowly add the heavy cream mixture. Bring to a boil and let thicken. Reduce heat and add the Velveeta. cook until Velveeta is melted.
  • Serve over creamy mashed potatoes. MMMMM

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