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Gallery Fondue for Two Credit: Justin Walker Recipe Summary prep: 30 mins total: 40 mins Servings: 2
Ingredients Ingredient Checklist 8 ounces fingerling potatoes, scrubbed and halved lengthwise 1 tablespoon extra-virgin olive oil 2 thick slices rustic sourdough, cut into 1-inch cubes 1/2 cup dry white wine, such as Sauvignon Blanc 1 tablespoon kirsch (optional) 4 ounces Gruyere, grated 4 ounces fontina, grated 1/8 teaspoon freshly grated nutmeg 1 teaspoon fresh lemon juice 1 teaspoon cornstarch Sliced fennel, apple, and dry salami and breadsticks, for serving
Gallery Fondue for Two Credit: Justin Walker
Recipe Summary prep: 30 mins total: 40 mins Servings: 2
Gallery
Fondue for Two Credit: Justin Walker
Fondue for Two
Credit: Justin Walker
Fondue for Two
Recipe Summary prep: 30 mins total: 40 mins Servings: 2
Recipe Summary
prep: 30 mins total: 40 mins
Servings: 2
prep: 30 mins
total: 40 mins
prep:
30 mins
total:
40 mins
Servings: 2
2
Ingredients
Ingredients
- 8 ounces fingerling potatoes, scrubbed and halved lengthwise 1 tablespoon extra-virgin olive oil 2 thick slices rustic sourdough, cut into 1-inch cubes 1/2 cup dry white wine, such as Sauvignon Blanc 1 tablespoon kirsch (optional) 4 ounces Gruyere, grated 4 ounces fontina, grated 1/8 teaspoon freshly grated nutmeg 1 teaspoon fresh lemon juice 1 teaspoon cornstarch Sliced fennel, apple, and dry salami and breadsticks, for serving
Directions
Preheat oven to 375 degrees. On a rimmed baking sheet, toss potatoes with oil; roast 10 to 12 minutes. Flip; push to one side and add bread cubes. Continue to roast until potatoes are golden and tender and bread is crisp, 8 to 10 minutes more.
Reserve 1 tablespoon wine. In a small cast-iron pot, heat remaining wine with kirsch over low. Slowly add both cheeses, stirring in one direction until melted. Add nutmeg. In a small bowl, stir together lemon juice, cornstarch, and reserved wine. Slowly stir into pot; continue to cook over low heat, stirring, until mixture thickens and comes together, 4 to 5 minutes. Transfer to a fondue pot; keep warm. Serve with fennel, apple, salami, bread cubes and sticks, and potatoes.
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
