Gruyere Cheese Sauce

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 butter 
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.

Aren't we fancy, with our un-pronounceable Swiss cheese

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