Cheese Fondue with Potatoes

Ingredients

• 1.5 lb potatoes
• 1 clove garlic
• 1 cup dry white wine
• 8 oz gruyere cheese
• 8 oz emmental cheese
• 1 tbsp cornstarch
• ¼ tsp nutmeg
• ½ tsp salt

Instructions

1. 1

   Scrub the 1.5 lb potatoes and place in a large pot. Cover with cold water, add 0.5 tsp salt, and bring to a boil. Cook until fork-tender, about 20-25 minutes.

2. 2

   While potatoes cook, rub the inside of a fondue pot or heavy saucepan with the 1 garlic clove, then discard the clove.

3. 3

   Pour 1 cup dry white wine into the pot and heat over medium until steaming, about 3 minutes. Do not boil.

4. 4

   Toss the 8 oz gruyere and 8 oz emmental with 1 tbsp cornstarch in a bowl. Add the cheese mixture to the wine in handfuls, stirring constantly until each addition melts, about 5-7 minutes total.

5. 5

   Stir in 0.25 tsp nutmeg and a pinch of salt. Continue stirring until the fondue is smooth and slightly thickened, about 2 minutes more.

6. 6

   Drain the potatoes and cut into bite-sized chunks. Serve immediately with the hot fondue for dipping.

Tools you’ll need

• large pot
• fondue pot or heavy saucepan
• wooden spoon
• knife
• cutting board

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