Swiss-Style Cheese Bake

Makes: 4 to 6 servings

Time: 45 minutes

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When you don’t have time for full-on fondue or want to have something ready to pop into the oven after a day outside in the cold, this dish — essentially melted cheese with potatoes and vegetables — is perfect. Try layering the ingredients into small individual crocks if you have them. And consider that you can use virtually any kind of cooked vegetables here, which makes it a great use for leftovers.

• Butter or olive oil for greasing the baking dish(es)
• 2 cups grated fontina, Emmental, Gruyère, Cantal, cheddar, or Jack cheese
• 1 tablespoon cornstarch
• 3 cups cooked potato cubes (boiled or roasted, peeled or not)
• Salt and pepper
• 2 cups roughly chopped cooked asparagus, broccoli, or Brussels sprouts
• ¼ cup chopped walnuts (optional)
• ¼ cup grated Parmesan cheese
• Chopped fresh parsley for garnish (optional)

1. If you’re baking immediately, heat the oven to 375°F. Grease an 8-inch square baking dish or four to six 8-ounce ovenproof crocks with a little butter or oil. Toss the grated cheese with the cornstarch until the cheese is coated evenly.
2. Spread the potatoes evenly in the pans. Sprinkle with salt and pepper and half of the cheese. Top with the vegetable, a little more salt and pepper, and the remaining cheese mixture. Sprinkle with the walnuts, if you’re using them, and the Parmesan. Cover the pans tightly with aluminum foil. (You can assemble the dish to this point and refrigerate it for up to a day. Bring to room temperature and heat the oven before proceeding.)
3. Bake, covered, until the cheese melts and the vegetables are hot, 15 to 20 minutes. Remove the foil and continue baking until the cheese is golden and bubbly, another 10 minutes or so. Sprinkle with parsley, if you’re using it, and let rest for a few minutes before serving.

Italian-Style Cheese Bake Use Taleggio for the cheese; replace the potatoes with 3 cups chopped escarole, endive, or radicchio; and use sautéed fennel for the vegetable. You can mix up to 1 tablespoon chopped fresh thyme with the vegetables if you want. Garnish with chopped hazelnuts.

Cheddar Cheese Bake Use sharp cheddar for the cheese; replace the potatoes with 3 cups chopped cooked cauliflower; and replace the vegetable with 2 cups chopped raw apples. Garnish with walnuts and parsley, if you like.

Smoked Mozzarella and Greens Bake Use smoked mozzarella for the cheese and sautéed kale for the vegetable. Garnish with chopped almonds and a sprinkle of smoked paprika.

Mushroom Cheese Bake Use mozzarella for the cheese; replace the potatoes with 3 cups roasted mushrooms; and use chopped blanched broccoli raab for the vegetable. Garnish with walnuts and parsley.

Eggplant Cheese Bake Use mozzarella for the cheese; replace the potatoes with 3 cups chopped roasted eggplant; and use sliced roasted red peppers (page 228) for the vegetable. Garnish with toasted pine nuts and basil.

Chile Cheese Bake Use Jack for the cheese and sliced roasted poblano peppers (see page 228) for the vegetable. Garnish with pepitas and cilantro.

Provolone and Broccoli Bake Use provolone for the cheese (extra aged provolone is nice); replace the potatoes with 2 cups chopped drained canned tomatoes; and use chopped steamed broccoli for the vegetable. Garnish with toasted bread crumbs and parsley.

Autumn Cheese Bake Use Gruyère for the cheese; replace the regular potatoes with sweet potatoes; and replace the vegetable with 2 cups chopped sautéed apples. Garnish with pecans and parsley.