Ingredients
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2 ½ cups shredded Gruyère cheese
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2 ½ cups shredded Emmental cheese
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2 tablespoons cornstarch
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1 clove garlic, halved
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1 ½ cups dry white wine
To Serve:
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1 (8 inch) French bread, cubed
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1 pound cooked baby potatoes
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1 cup cornichons
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1 cup pickled pearl onions
Directions
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Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
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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.
Recipe Tip
If your fondue is too thick, add additional wine, 2 tablespoons at a time, until desired consistency is reached.
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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.
Cook’s Note
Prepare all of your accoutrements before making the fondue, as the fondue takes little time to prepare and will be served immediately. Cube the baguette and place in a bowl or bread basket; boil baby potatoes in ample hot water until tender; and place cornichons and pickled onions in small bowls for serving. Set the table where you'll be serving the fondue with a fondue pot and stand, fondue forks, and small plates.
You can use a mix of Gruyère and Emmental cheese as called for here, or stick with one or the other. I have also used a mixture of Manchego and Petit Basque cheeses to make a sheep's cheese fondue, which is easier to digest for those who cannot tolerate cow dairy.
Nutrition Facts (per serving)
| 902 | Calories |
| 49g | Fat |
| 47g | Carbs |
| 52g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 902 | |
| % Daily Value * | |
| Total Fat 49g | 62% |
| Saturated Fat 29g | 145% |
| Cholesterol 156mg | 52% |
| Sodium 1358mg | 59% |
| Total Carbohydrate 47g | 17% |
| Dietary Fiber 5g | 16% |
| Total Sugars 4g | |
| Protein 52g | 104% |
| Vitamin C 25mg | 28% |
| Calcium 1619mg | 125% |
| Iron 3mg | 16% |
| Potassium 788mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
