recipe somewhat stolen from gourmet.com
I've made this 5 times for various fall parties this month. It's been a hit at every one of them. I didn't have Gruyere or Emmental cheese, so I used Parmesan and fontina. And a couple of times I didn't have cream, so I used milk and it was fine. I left out the nutmeg and added parsley for a more savoury flavour. The only problem is how to serve it. It's an appetizer, but it's not really finger food. You need a plate and a fork to eat it. And a big spoon to serve it.
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