So back in the 70’s my parents were the party throwers. My mom didn’t really like to cook, but she was an excellent cook! Swiss Fondue was very”In”. It was favored with gruyere cheese and white wine. I also remember a cheese strata, that a boyfriend’s mom made and a cheese casserole too.
I thought Id do a mash up of these recipes and see what happened. Well, it was magic! You can serve this with crackers as a dip. You can serve it on it’s own as a side dish or all of the above. How do you like you cheese served?
This isn't the fondue you think it is. This is a late 60's early 70's recipe I found when going through some old cookbooks. It is almost more like a cheese casserole.The breadcrumbs give it it's structure.
Course: Appetizer, Middles
Keyword: casserole, cheese
- 1 Cup Whole Milk, scalded
- 1 Cup Plain breadcrumbs
- 1 Cup Sharp Cheddar Cheese, shredded
- 1 Cup Fontina or Mozzarella Cheese, shredded
- 1 Tsp. Ground Dry Mustard
- 1/2 Tsp. Kosher Salt
- 1 Tsp. Ground White Pepper
- 3 Egg Yolks, lightly beaten
- 3 Egg Whites, beaten stiff
Preheat oven to 325°Butter a medium baking dish. Whisk together milk, breadcrumbs, both cheeses, Salt& Pepper and egg yolks.Fold egg whites into cheese mixture. Be careful not to deflate the egg whites.Pour into prepared baking dish and bake for 30-40 minutes, until all flavors are melded and set.Serve hot, with crackers.
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