My family is Swiss, so cheese fondue is a big tradition for birthdays. Made with the best cheese and served with pickled onions and cornichons, it simply doesn't get better!
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
1019 Calories
Recipe Instructions
Step 1
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.
Step 2
Stir the cornstarch and kirsch liqueur together in a small bowl until it forms a paste; set aside.
Step 3
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.
Step 4
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.
Ingredients
1 teaspoon ground nutmeg
2 teaspoons salt
2 tablespoons cornstarch
2 cloves garlic, minced
3 cups dry white wine
1 pound Gruyere cheese, shredded
24 baby red potatoes
2 quarts water, or amount to cover
5 teaspoons kirsch liqueur
1 pound Emmentaler cheese, shredded
2 loaves baguette-style French bread, cut into cubes
