Swiss Fondue

Name: Swiss Fondue
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 ½ cups shredded Gruyere cheese; 2 ½ cups shredded Emmental cheese; 2 tablespoons cornstarch; 1 clove garlic, halved; 1 ½ cups dry white wine; 1 (8 inch) French bread, cubed; 1 pound new potatoes, raw; baby potatoes; 1 cup cornichons, finely chopped; 1 cup pickled pearl onions

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Cost: $12.03 /serving

Author : Diana Moutsopoulos

Ingredients

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2 ½ cups shredded Gruyere cheese2 ½ cups shredded Emmental cheese2 tablespoons cornstarch1 clove garlic, halved1 ½ cups dry white wine1 (8 inch) French bread, cubed1 pound new potatoes, raw; baby potatoes1 cup cornichons, finely chopped1 cup pickled pearl onions

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Instructions

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Step 1

Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.

Step 2

Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.

Step 3

Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.