Classic Le Gruyère Fondue
A very simple and delicious fondue starring the complex flavor of Le Gruyère. For an alcohol-free version, substituting apple cider for the wine also produces a brilliant fondue. For other dippers, try slices of cooked mild sausage such as bratwurst, seafood such as cooked shrimp or scallops, and steamed cauliflower and carrots. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/2794.
- 1 1/2 pound(s) Le GruyÃ¨re, shredded
- 1 1/2 tablespoon(s) cornstarch
- 1 2/3 cup(s) dry white wine
- 1 small loaf(s) crusty bread, cut or torn into 1-inch pieces
- 24 bite-sized new potatoes, boiled until tender
- 2 apples, cored and cut into 1-inch pieces
- Toss Le Gruyère and cornstarch together and set aside. Bring wine to a boil in a large saucepan over medium-high heat. Stir in cheese and cornstarch mixture. Lower heat to medium-low and cook, stirring constantly in a figure-8 or zigzag motion, until cheese is melted and the mixture thickens slightly, 5 to 10 minutes.
- Place a fondue pot in the middle of the table. Pour cheese mixture into the pot and place over a gentle heat source. Arrange bread, potatoes and apples on a platter and serve with the fondue for dipping.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note