Ingredients1 h 5 m servings 1019 cals
- 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.
Per Serving: 1019 calories; 37.7 g fat; 102.9 g carbohydrates; 49.1 g protein; 115 mg cholesterol; 2214 mg sodium. Full nutrition
ReviewsRead all reviews 5
So great and seems super fancy but is really simple. If you can use your food processor to quickly grate the cheese, it is even easier since grating is the most time consuming part. The kirsch...
Excellent! I did add a little lemon juice to my wine before adding the cheese and did coat my cheese with flour before adding to wine. It turned out perfect. No problems at all. Used for bread ...
Made this a couple times. Halves well. Favourite recipe for cheese fondue.