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Nutty Swiss cheese — fondue, French onion soup, croque monsieur
Fine cheesecloth for straining, cheesemaking, clarifying
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Large stock pot — batch stocks, pasta water, lobster, canning
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Nutty Swiss cheese — fondue, French onion soup, croque monsieur
Fine cheesecloth for straining, cheesemaking, clarifying
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Large stock pot — batch stocks, pasta water, lobster, canning
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Preheat oven to 425-degrees. Slice potatoes 1/8-inch thick. Place in basin of cold water, and drain when ready to use. Rub the baking dish (10X2) with the cut garlic. Smear the inside of the dish with 1 Tablespoon of the butter. Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese and butter. Arrange the remaining potatoes over the first layer and season them. Spread on the rest of the cheese and divide the butter over it. Pour on the boiling stock, and set in upper third of preheated oven. Bake for 40 minutes, or until potatoes are tender, stock has been absorbed, and top is nicely browned. Let sit at least 5-10 minutes before serving, as stock will still absorb slightly, and dish will thicken. Goes very well with roast beef, pork, lamb, steaks or chops.