This is a great, simple recipe that people will love to eat; it's one of the most popular lunch dishes the the French bistro down the street from my office.
Some changes I would make:
*Use Swiss cheese instead of Gouda
*Add a clove of minced garlic to the cheese sauce along with the salt and pepper.
*I wouldn't use sourdough for this, I think it interferes with the delicate tastes of the sauce. Instead, just use some sort of french loaf.
For those that are having issues with the sauce, what Sarah didn't point out in her original directions is that you are actually making a White Roux. To help make it consistent and easy, heat the heavy cream and wine to just below boiling. Then start melting the butter in another sauce pan. Once the butter is melted, whisk in the flour and stir until the mixture begins to bubble. Remove from heat and whisk in the hot cream and wine mixture. Return to the heat and add cheese, stirring until the cheese is melted.
By heating the cream/wine first and insuring that the roux is bubbling, you should get a great sauce every time.
14 users found this review helpful
Aug. 16, 2011