Gruyere Cheese Fondue with Roasted Potato Spears | The Peppertree

By tammy1365

Every Christmas Eve we do fondue. I say every- this is the second year we’ve done it. :) We are trying to make it a tradition in our family. Last year’s fondue was good. This year I thought I might jazz it up a bit with a different cheese and a different item to dip into the cheese. I found this recipe and gave it a whirl. I really like the addition of the roasted potatoes. How easy is that to do?! I thought the cheese fondue part was as good as, if not better then, last year’s fondue. I know that it got thicker faster than last year’s, that’s for sure! Toby said that it was good, but he prefers last year’s version. Whatever. Besides the roasted potatoes, we also dipped apple wedges and crusty bread.

Ingredients

• 1 1/4 pounds baking potatoes, sliced lengthwise into 1/2″ thick wedges
• 2 tbsp vegetable oil
• salt and pepper
• 12 ounces gruyere cheese, shredded (3 cups)
• 1 tbsp plus 2 tsp cornstarch
• 1 clove garlic, halved
• 1 cup plus 2 tbsp dry white wine
• 1 tsp fresh lemon juice
• 1 pinch ground nutmeg

Details

Servings 1
Adapted from peppertree.wordpress.com

Preparation

Step 1

1. Preheat the oven to 450 degrees F. In a large bowl, toss the potatoes and oil. Sprinkle generously with salt and arrange in a single layer on a parchment-paper-lined baking sheet. Roast, turning once, until browned and slightly crisp, about 25 minutes.

2. Meanwhile, in a medium bowl, mix together the cheese and cornstarch. Rub the cut sides of the garlic on the inside of a fondue pot or heavy 2-quart saucepan; discard the garlic. Add the wine and lemon juice and bring to a boil over medium heat. Cook for 1 minute. Gradually whisk in the cheese mixture, then cook for 1 minute. Stir in the nutmeg and season with salt and pepper. Serve warm with the roasted potatoes for dipping.

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