Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::4
Ingredients
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2 ½ cups shredded Gruyère cheese
2 ½ cups shredded Emmental cheese
2 tablespoons cornstarch
1 clove garlic, halved
1 ½ cups dry white wine
To Serve:
1 (8 inch) French bread, cubed
1 pound cooked baby potatoes
1 cup cornichons
1 cup pickled pearl onions
Directions
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.
Recipe Tip
If your fondue is too thick, add additional wine, 2 tablespoons at a time, until desired consistency is reached.
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.