Prep: 15 mins
Cook: 50 mins
Ready In: 1 hr 5 mins
Original recipe makes 8 servings
Ingredients:
• 24 baby red potatoes
• 2 quarts water, or amount to cover
• 2 teaspoons salt
• 2 tablespoons cornstarch
• 5 teaspoons kirsch liqueur
• 3 cups dry white wine
• 2 cloves garlic, minced
• 1 pound Emmentaler cheese, shredded
• 1 pound Gruyere cheese, shredded
• 1 teaspoon ground nutmeg
• 2 loaves baguette-style French bread, cut into cubes
• 1 (16 ounce) jar pickled pearl onions, drained
• 1 (12 ounce) jar pickled cornichons
Directions
1. Place potatoes into a large pot with enough water to cover; stir in salt. Bring the water to a boil; reduce heat to medium-low, cover, and cook until tender, about 20 minutes. Drain potatoes, and set aside.
2. Stir the cornstarch and kirsch liqueur together in a small bowl until it forms a paste; set aside.
3. Combine the white wine and garlic in a large saucepan over medium heat; bring to a simmer. Slowly whisk in the Emmentaler and Gruyere cheese, about 1/2 cup at a time, allowing each batch to melt before mixing in the next. Stir in a random pattern to prevent cheese from clumping into a ball. Whisk in cornstarch mixture and nutmeg to the cheese sauce; stir and cook at a simmer until thickened, 8 to 10 minutes.
4. Transfer the cheese mixture to a fondue pot. Serve with the cooked red potatoes and French bread for dipping; garnish with pearl onions and cornichons.
