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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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