This Cheddar Gruyère Cheese Sauce is smooth, rich, and irresistibly creamy. It’s the kind of sauce that instantly upgrades whatever you pour it on or dip in it. Made with a simple roux and finished with freshly grated cheddar and Gruyère (or Swiss), it has the perfect balance of sharp, nutty, and savory flavors without being heavy or greasy.
It comes together in about 15 minutes and stays beautifully pourable, making it ideal for drizzling over roasted vegetables, spooning onto potatoes, tossing with pasta, or serving warm as a dipping sauce for pretzels, fries, or nachos. This is a foundational sauce recipe you’ll come back to again and again. Simple, classic, and endlessly versatile.
Why you’ll love this recipe!
What ingredients do I need?
- Unsalted Butter: Forms the base of the roux and adds richness.
- All Purpose Flour: Thickens the sauce and creates structure.
- Heavy Cream: Makes the sauce rich, smooth, and luxurious.
- Salt: Enhances the cheese flavors without overpowering.
- Cheddar Cheese: Adds sharp, classic cheese flavor.
- Gruyère or Swiss Cheese: Adds nutty depth and extra meltability for a silky finish.
Recipe Variations
- Beer Cheese Sauce: Try replacing ¼ cup of cream with beer for a pub style twist.
- Spicy Cheese Sauce: Add a pinch of cayenne or a splash of hot sauce.
- Garlic Cheese Sauce: Whisk in ½ tsp garlic powder or a clove of minced garlic cooked briefly in the butter.
- Herb Cheese Sauce: Stir in fresh thyme or chives just before serving.
Pro Tips
- Always remove the pan from heat before adding cheese. This will help to prevent graininess.
- Grate cheese fresh! Pre-shredded cheese just doesn’t melt as smoothly.
- Whisk constantly as you add the cream to avoid lumps.
- Adjust thickness easily with a splash of warm cream while whisking constantly.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Heavy Cream: Whole milk can be used for a lighter sauce, though it will be slightly less rich.
- Gruyère: Swiss, Fontina, or Emmental all work well.
- Cheddar: Use sharp or extra sharp cheddar for a more pronounced flavor.
- Butter: Salted butter can be used, just reduce the added salt slightly.
Dietary Substitutions
- Gluten Free: Use a gluten free allpurpose flour blend for the roux.
- Lower Fat: Use half and half instead of heavy cream for a lighter sauce.
Leftovers and Storage
- Store in an airtight container in the refrigerator for up to 3 days.
Reheat slowly and gently:
- Stovetop: Place the sauce in a saucepan over low heat. Whisk frequently and add a splash of warm cream or milk to loosen as needed.
- Microwave: Heat in 20–30 second intervals, stirring well between each, until warmed through.
Avoid high heat. Slow reheating is key to keeping it smooth.
But, I Still Have A Few Questions…
Why did my cheese sauce turn grainy?
The cheese was likely added over heat. Always remove the pan from heat before stirring in the cheese.
Can I make this ahead of time?
Yes. Reheat gently over low heat, whisking constantly and adding a splash of cream if needed.
How do I thin or thicken the sauce?
For a looser sauce, whisk in 1–2 tbsp warm cream. For a thicker sauce, add an extra ½ tbsp flour to the roux.
What cheeses melt best for a cheese sauce?
Gruyère, Swiss, Fontina, and cheddar all melt beautifully and pair well together.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Cheddar Gruyère Cheese Sauce
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp all purpose flour
- 1 cup heavy cream warmed
- Pinch of salt
- ¾ cup cheddar cheese freshly grated
- ¾ cup Gruyère or Swiss cheese freshly grated
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 1 minute, until smooth and lightly bubbling (do not brown).
- Slowly whisk in the warm heavy cream until completely smooth.
- Cook for 2–3 minutes, stirring constantly, until slightly thickened.
- Remove from heat. Add the cheeses gradually, stirring until fully melted and smooth.
- Season with a pinch of salt. Taste and adjust as needed.
- Serve warm.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.