- Main
- French
- Stovetop
Ingredients
For the fondue
- 1 clove
garlic, peeled and halved
- 1/2 lb
Gruyère cheese, rind removed, coarsely grated
- 1/2 lb
Emmental cheese, rind removed, coarsely grated
- 1 1/2 tbsp
cornstarch
- 1 cup
dry white wine, such as Sauvignon Blanc
- 1 tsp
lemon juice
- 1 tbsp
kirsch (optional)
- 1/4 tsp
freshly grated nutmeg
black pepper, to taste
salt, to taste
For dipping
- 1 lb
baby potatoes, halved if larger than a walnut
- 1
crusty bread loaf, such as a baguette or sourdough (about 1 lb), cut into 1-inch cubes
- 2
crisp apples, such as Honeycrisp or Granny Smith, cored and cut into wedges
- Vegetarian
Contains milk (Gruyère cheese).
Whether it’s vegetarian depends on the Gruyère cheese: check the label.
Not checked: Emmental cheese, kirsch, crusty bread loaf, such as a baguette or sourdough (about 1 lb), crisp apples, such as Honeycrisp or Granny Smith.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the baby potatoes in a saucepan, cover with cold water by an inch and add a generous pinch of salt. Bring to a boil and cook until a knife slides in easily, 12 to 15 minutes. Drain and keep warm.
18 min
- salt
- 1 lb baby potatoes
- Step 2
Meanwhile, grate both cheeses into a large bowl, add the cornstarch and toss with your hands until every shred is lightly coated. This is what keeps the fondue smooth.
10 min
- 1/2 lb Gruyère cheese
- 1/2 lb Emmental cheese
- 1 1/2 tbsp cornstarch
- Step 3
Rub the inside of a heavy pot or fondue pot all over with the cut sides of the garlic, then drop the garlic halves in or discard them, as you like.
1 min
- 1 clove garlic
- Step 4
Pour the wine and lemon juice into the pot and bring to a bare simmer over medium heat, with small bubbles just breaking the surface. Don't let it boil hard.
4 min
- 1 cup dry white wine, such as Sauvignon Blanc
- 1 tsp lemon juice
- Step 5
Turn the heat to low and add the cheese a large handful at a time, stirring constantly in a figure-eight with a wooden spoon and letting each handful melt before adding the next. Take 8 to 10 minutes over all; rushing or overheating it will make the cheese stringy or grainy.
10 min
- 1/2 lb Gruyère cheese
- 1/2 lb Emmental cheese
- Step 6
When the fondue is glossy and thick enough to coat the spoon, stir in the kirsch, nutmeg and a few grinds of black pepper. Taste and add salt if it needs it. If it seems too thick, stir in a splash more wine; if too thin, let it bubble gently another minute or two.
2 min
- 1 tbsp kirsch
- 1/4 tsp freshly grated nutmeg
- black pepper
- salt
- Step 7
Set the pot over a fondue burner or a trivet at the table and serve right away with the bread cubes, apple wedges and warm potatoes for dipping. Stir the fondue now and then as you eat to keep it smooth.
- 1 lb baby potatoes
- 1 crusty bread loaf, such as a baguette or sourdough (about 1 lb)
- 2 crisp apples, such as Honeycrisp or Granny Smith
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026