Glenn Harris, executive chef and co-owner of The Smith
, which has two locations in New York City, uses a shallow baking dish to make this showstopper. That means there's maximum surface area for the cheese—a mix of cheddar, Fontina, Gruyère and Parmigiano Reggiano—to brown and bubble.
Printed from Oprah.com on Wednesday, May 22, 2013
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