Simple and Delicious Cheese Fondue recipe
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Ingredients
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24 baby red potatoes
2 quarts water, or amount to cover
2 teaspoons salt
2 tablespoons cornstarch
5 teaspoons kirsch liqueur
3 cups dry white wine
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
Nutrition Info
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1018.9 calories
carbohydrate: 102.9 g
cholesterol: 114.7 mg
fat: 37.7 g
fiber: 5.4 g
protein: 49.1 g
saturatedFat: 22 g
servingSize: -
sodium: 2214.4 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -
Directions Simple and Delicious Cheese Fondue
Directions
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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 kirsch liqueur together in a small bowl until it forms a paste, set aside.
Combine the white wine 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.