8 Cheese Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Butter or lightly oil a 9-inch (23 cm) round baking dish or an equivalent gratin dish. If using, combine panko and olive oil in a small bowl and set aside.

Shred or grate all cheeses that need shredding and measure cheeses into small bowls so they are ready to add. Crumble the gorgonzola and stir the ricotta smooth with a fork.

Make a roux

In a medium saucepan over medium heat, melt the butter until foaming but not browned (about 1 minute). Add the flour and whisk continuously for 1 to 1½ minutes until the mixture is bubbly and smells slightly toasty. This forms a blond roux.

Add milk and cream

Slowly whisk in the whole milk and heavy cream in a steady stream to prevent lumps. Bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon (3–5 minutes).

Season the sauce

Stir in the Dijon mustard, salt, black pepper, nutmeg, and Worcestershire sauce (if using). Taste and adjust seasoning — remember that the cheeses will add saltiness, so err on the lighter side now.

Incorporate softer cheeses

Reduce heat to low. Stir in the ricotta and gorgonzola until mostly melted and incorporated, about 1–2 minutes.

Add shredded cheeses

Add the shredded mozzarella, fontina, fontal/Gruyère, cheddar, and provolone in small handfuls, stirring constantly and allowing each addition to melt into a smooth, glossy sauce before adding the next. Once fully combined, remove from heat.

Fold in the grated Parmesan last and stir until fully melted and smooth. If the sauce seems too thick, whisk in 1–2 tablespoons of milk to loosen to a saucy consistency.

Assemble

Pour the hot cheese sauce into the prepared baking dish and spread to an even layer. If you want a crisp topping, sprinkle the oiled panko evenly over the surface.

Bake

Bake in the preheated oven until the sauce is bubbling around the edges and the top is lightly golden, about 15–20 minutes. If using panko and you want extra color, place the dish under the broiler for 1–2 minutes while watching carefully to avoid burning.

Rest and finish

Remove from oven and let rest 5 minutes to thicken slightly. Sprinkle with chopped parsley if desired.

Serve warm as a dip with bread/crackers, or as a side to roasted vegetables, grilled meats, or tossed with hot pasta.