Classic Party Fondue

Name: Classic Party Fondue
Yield: 4 Servings
Ingredients: 1 pound raclette cheese, Comté, and/or Gruyère, grated (about 5 cups); 1 tablespoon cornstarch; 1 clove garlic halved; 1 cup (or more) dry white wine; ⅛ teaspoon freshly grated nutmeg; Kosher salt and freshly ground black pepper; Bread cubes, pear and/or apple slices, and charcuterie (for serving)

Anne Saxelby4 ServingsSource

sauce dip swiss gruyère pear apple easy one-pot meals main vegetarian nut-free christmas dinner

Ingredients

1 pound raclette cheese, Comté, and/or Gruyère, grated (about 5 cups)

1 tablespoon cornstarch

1 clove garlic halved

1 cup (or more) dry white wine

⅛ teaspoon freshly grated nutmeg

Kosher salt and freshly ground black pepper

Bread cubes, pear and/or apple slices, and charcuterie (for serving)

Method

Toss cheese and cornstarch in a large bowl. Rub the inside of a medium saucepan with cut sides of garlic (save garlic for another use) and add 1 cup wine; bring to a gentle simmer (do not let it boil). Add cheese 1/2 cup at a time, whisking constantly in a figure-eight motion (this will keep cheese from clumping up inside the whisk) and waiting until cheese is melted before adding more. Add nutmeg; season with salt and pepper and transfer to a fondue pot. Keep warm, thinning with more wine as needed. Serve with bread, fruit, and charcuterie for dipping.