400 gmcrusty white bread, thickly sliced, left at room temperature overnight to dry2garlic cloves, halved1.5 litres(6 cups) veal stock250 mldry white wine1 tspthyme150 gmFontina, coarsely grated150 gmMünster or Emmenthal, coarsely grated100 gmparmesan, finely grated
Preheat oven to 180C. Rub bread slices with cut sides of one garlic clove (discard garlic) and set aside.
Bring stock, wine and thyme to the boil in a saucepan over high heat, season generously with finely ground black pepper, add sea salt to taste.
Rub the inside of a 3½-litre casserole with remaining garlic (discard garlic), layer with bread and cheese, finishing with a scatter of cheese, then pour over stock mixture and bake, pushing bread down occasionally, until cheese is melted and bread is golden on top (30-40 minutes). Serve hot.