simple and delicious cheese fondue

Ingredients

• Servings: 8
• 24 baby red potatoes
• 2 quarts water, or amount to cover
• 2 teaspoons salt
• 2 tablespoons cornstarch
• 5 teaspoons liqueur
• 3 cups dry white
• 2 cloves garlic, minced
• 1 pound emmentaler cheese, shredded
• 1 pound gruyere cheese, shredded
• 1 teaspoon ground nutmeg
• 2 loaves baguette-style french bread, cut into cubes
• 1 (16 ounce) jar pickled pearl onions, drained
• 1 (12 ounce) jar pickled cornichons

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• place potatoes into a large pot with enough water to cover; stir in salt. bring the water to a boil; reduce heat to medium-low, cover, and cook until tender, about 20 minutes. drain potatoes, and set aside.
• stir the cornstarch and liqueur together in a small bowl until it forms a paste; set aside.
• combine the white and garlic in a large saucepan over medium heat; bring to a simmer. slowly whisk in the emmentaler and gruyere cheese, about 1/2 cup at a time, allowing each batch to melt before mixing in the next. stir in a random pattern to prevent cheese from clumping into a ball. whisk in cornstarch mixture and nutmeg to the cheese sauce; stir and cook at a simmer until thickened, 8 to 10 minutes.
• transfer the cheese mixture to a fondue pot. serve with the cooked red potatoes and french bread for dipping; garnish with pearl onions and cornichons.