I asked Bryan to make it because his just always turns out better. It's so good, in fact, that our friend Leslie gave him a shoutout on her Seattle Weekly "Wino" blog after he cooked her up a batch while she was laid up with a broken shoulder.
We used whole milk to make this creamy deliciousness even more creamy, and for added flavor mixed in a bit of asiago with the cheddar, in addition to the goat cheese that contributed to the crispy topping.
And not to worry, Mom, heeding your wisdom on eating soup before a meal, I whipped up a pot of Stracciatella Soup to help keep our passageways from turning into cheese.
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