- 3 cups flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 tbsp. snipped chives
- 1 cup grated Gruyère
- 1 cup grated cheddar
- ½ cup grated Parmesan
- 1 cup Blonde de Chambly at room temperature
- ¾ cup sour cream
- 1 egg
- ¼ cup tomato juice
- 1 tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- In a large bowl, combine the flour, baking powder, salt, chives, half the Gruyère, half the cheddar, and half the Parmesan and set aside.
- In a bowl, whisk together the beer, sour cream, egg, tomato juice, mustard, and Worcestershire sauce until the mixture is homogeneous.
- Add the liquid ingredients to the dry ingredients and mix using a wooden spoon until a very thick dough forms. (Don't overknead!)
- Transfer the dough into a buttered bread pan and press the top down gently to produce a relatively even crust during baking.
- Sprinkle the remaining cheeses on top and bake on the center rack at 350°F for 45 to 50 minutes or until thoroughly fluffy and crusty.
- Let cool for 15 minutes before turning out of the pan.
- Cut into slices and serve warm or cold with sausage or pâté and—why not?—a cold Blonde de Chambly.
Source: Vibi, La casserole carrée (french only)