| Portions |
|---|
| 4 - 6 |
Ingredients
For the fondue:
- 1 garlic clove
- 1 ¼ cups dry white wine
- 1 tablespoon brandy, optional
- 250g Swiss cheese, grated
- 250g Gruyere cheese, grated
- 2 tablespoons cornstarch
- Freshly grated nutmeg
- Salt
For serving:
- Boiled or roasted potatoes
- Raw or lightly steamed broccoli
- Gherkins or cornichons
- Pickled onions
- Sliced apple
- Sliced baguette
Directions
- Cut the garlic clove in half and rub the inside of a small saucepan with the cut edge. This will give your fondue a slight garlicky flavour without being overpowering. Pour in the wine and brandy and bring to a simmer over medium-low heat.
- Meanwhile, toss the grated Swiss and Gruyere together in a bowl and scatter with the cornstarch. Toss well to evenly coat the cheese in the cornstarch.
- While whisking, scatter about a quarter of the cheese into the simmering wine and whisk until the cheese has melted. Continue whisking and adding a quarter of the cheese, allowing each addition to melt before adding more.
- Season the fondue with nutmeg and salt, to taste, and keep warm over low heat while you set up your fondue pot. Once the fondue pot is set up, transfer in the fondue and keep warm over a low flame.
- Serve with whatever you’d like! My favourites are potatoes, broccoli, pickle-y things, apples, and bread.