Months ago, when I saw it, 710 didn't seem overly thrilled with the prospect, so I just didn't tell him I was making it. And honestly, what better time to make it then when we were creeping to sub-zero weather? I mean, doesn't this just scream cold weather comfort food?
I didn't stick 100% to the Times' version. For one, due to not having as much cheese as they wanted on hand (and honestly, 16 oz of Gruyère is like $25!). While the recipe says it serves 6-8, I'm not sure who they're serving. I cut everything by half (full version is below though) and that would still serve 6-8.
It's a lot of ingredients and when things start to happen, it comes together quickly, so the best thing I can say is prep any and everything in advance. Still, due to timing, I had everything cleaned up before it came out oven.