Fondue

8 ingredients
2 steps

Ingredients

  • 1 clove garlic, halved
  • 1/2 cup fruity white wine, such as Gewurztraminer
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 pound Jarlsberg or Emmental, grated (8 cups)
  • 1 pound Italian Fontina, grated (8 cups)
  • 1 pound sourdough bread, cut into 1-inch cubes
  • 1 pound boiled small red potatoes

Directions

  1. 1
    Rub the inside of a medium saucepan with the garlic clove; discard. Add the wine, lemon juice, and mustard and whisk. Heat to simmering over medium heat. Add the cheese, 1 cup at a time, and stir with a wooden spoon until smooth.
  2. 2
    Pour into a fondue pot, or set the saucepan on a trivet. Serve immediately with the bread and potatoes.

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