Gouda Smashed Reds
Place potatoes in large pan and cover with water. Bring to boil; then reduce heat and simmer 20 to 25 minutes, or until tender. Meanwhile in small skillet, melt butter and sauté garlic until fragrant.
Heat oven to 350°F. Place potatoes on parchment-lined rimmed baking sheet. Using bottom of glass or back of measuring cup, press firmly down on each potato until they are about a half-inch thick circle. Drizzle with garlic butter and bake until golden and crisp, 20 to 30 minutes. Sprinkle with gouda and return to oven until cheese is melted, about 5 minutes. Season with salt and pepper and serve hot.
Hash Brown Frittata
Heat the oven to 350°F.
Combine the cheese, potatoes, bacon, peppers, and onions; toss lightly. Spoon into a well-buttered 9-inch pie plate.
In a medium bowl, beat the eggs; stir in the milk and the pepper. Pour over the potato mixture; top with the tomato slices. Bake for 45 to 50 minutes or until the center is set. Allow to stand 5 minutes before serving.
Variations: Edam may be used in place of gouda. The frittata can be baked in individual ramekins.
Flaky Apple Gouda Cheese
Heat oven to 400°F. Thaw puff pastry sheet at room temperature for 30 minutes. In small bowl, mix sugar, flour and cinnamon. In another small bowl, mix apples, lemon juice and zest.
Carefully unfold pastry onto lightly-floured surface. Roll into 15x10-inch rectangle. Brush lightly with water.
Combine the sugar-flour and apple mixtures. With short side of pastry facing you, spoon filling on pastry and spread to within 2 inches of short sides and to the edge of the long sides. Starting at the short side, roll like a jelly roll. Cut into 8 (approximately 1 1/2-inch) slices. Place 2 inches apart on a buttered baking sheet.
Bake 20 minutes or until golden. Remove from oven and place one slice of gouda on each pastry. Return to oven just until cheese melts, about 1 minute. Remove from baking sheet and cool on wire rack.