Simple and Delicious Cheese Fondue

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 24 baby red potatoes
• 2 quarts water, or amount to cover
• 2 teaspoons salt
• 2 tablespoons cornstarch
• 5 teaspoons kirsch liqueur
• 3 cups dry white wine
• 2 cloves garlic, minced
• 1 pound Emmentaler cheese, shredded
• 1 pound Gruyere cheese, shredded
• 1 teaspoon ground nutmeg
• 2 loaves baguette-style French bread, cut into cubes
• 1 (16 ounce) jar pickled pearl onions, drained
• 1 (12 ounce) jar pickled cornichons

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the baby red potatoes in a large pot, cover with water, add the salt, and bring to a boil. Simmer for about 20 minutes until tender, then drain and keep warm.

2. Pour the dry white wine into a fondue pot or heavy saucepan, add the minced garlic, and heat over medium until small bubbles form at the edges. Do not let it boil.

3. In a bowl, toss the Emmentaler and Gruyere with the cornstarch and nutmeg until evenly coated.

4. Add the cheese mixture a handful at a time to the warm wine, stirring constantly in a figure-eight motion until each batch melts before adding the next.

5. Stir in the kirsch and keep the fondue over low heat, stirring often, until smooth and glossy, about 10 minutes.

6. Arrange the baguette cubes, cooked potatoes, drained pickled pearl onions, and drained cornichons on a platter.

7. Serve the fondue hot with the platter alongside, using long forks to dip the bread, potatoes, onions, and cornichons.