I based this recipe on one at the Cheeses from Switzerland website because I’m partial to Gruyère and they have a lot of great recipes featuring it and other Alpine cheeses. I wanted it to be gluten free, so I swapped out the flour for one of the many gluten free brands and it worked perfectly. I used a white rice based flour (Bob’s Red Mill)
Make Ahead Cheesy Kale Gratin
You may have noticed a theme here with all the “make ahead” dishes I’ve been sharing recently. I am, in fact, getting ready to host a rather large gathering at my home on Christmas. (Ricki, the Cheese Queen laughs at me when I say it’s a large gathering (20), because she regularly hosts parties with 50 -100 people. So, everything’s relative and maybe I’m making
Maggie Parkinson’s Souped-Up Soup
Note: This article is one of many which Maggie Parkinson of Poulsbo, Washington has contributed to our blog.* Today we’re going to talk about soup….One of the world’s GREAT soups. Soup à l’Oignon Gratinée or Soup a l’Oignon au Fromage Gratinee or AU FROMAGE – with cheese! Well, it’s from France so we might as well start out with it’s formal title – right? French