On a recent trip to the Guglhupf bakery, we checked out their cheese selection and picked up a block of cave-aged Gruyere to experiment with. For our first experiment, we decided to make a simple cheese sauce for some potatoes. We grabbed this recipe from the first google result. It was easy to prepare and made for some very tasty potatoes!
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup grated gruyere cheese
kosher salt, to taste
fresh ground white pepper, to taste
Melt butter in small saucepan over medium-low heat. Add flour; stir 2 minutes (do not brown). Gradually whisk in 1 1/2 cups milk. Increase heat to high; bring to boil, then reduce heat to medium and simmer until mixture is thickened, stirring constantly, about 4 minutes. Remove from heat. Add cheese, stir until melted. Season with salt and pepper.
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| Aren't we fancy, with our un-pronounceable Swiss cheese |
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