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Fondue

Photo: William Meppem
Yield 6 servings

Ingredients

  • 1 clove garlic, halved
  • 1/2 cup fruity white wine, such as Gewurztraminer
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 pound Jarlsberg or Emmental, grated (8 cups)
  • 1 pound Italian Fontina, grated (8 cups)
  • 1 pound sourdough bread, cut into 1-inch cubes
  • 1 pound boiled small red potatoes

Nutrition Information

  • calcium 1083 mg
  • calories 860
  • caloriesfromfat 0 %
  • carbohydrate 58 g
  • cholesterol 157 mg
  • fat 47 g
  • fiber 4 g
  • iron 3 mg
  • protein 48 mg
  • satfat 28 g
  • sodium 1238 mg

How to Make It

  1. Rub the inside of a medium saucepan with the garlic clove; discard. Add the wine, lemon juice, and mustard and whisk. Heat to simmering over medium heat. Add the cheese, 1 cup at a time, and stir with a wooden spoon until smooth.

  2. Pour into a fondue pot, or set the saucepan on a trivet. Serve immediately with the bread and potatoes.