Ingredients
4
4 servings
- •2.5 cups shredded Gruyere cheese
- •2.5 cups shredded Emmental cheese
- •2 tablespoons cornstarch
- •1 clove garlic, halved
- •1.5 cups dry white wine
- •1 (8 inch) French bread, cubed
- •1 pound cooked baby potatoes
- •1 cup cornichons
- •1 cup pickled pearl onions
Instructions
- Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 902
- Carbohydrate: 47g
- Fat: 49g
- Fiber: 5g
- Protein: 52g
- Sugar: 4g
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