We were given a fondue pot as a wedding present, and we love it! The first time, we went to the store and bought a box of fondue mix that is already pre-made. It was okay, but not great and certainly not fabulous. So, I went on the hunt and came across a recipe on Real Simple. I knew I had to try it. I changed it up just slightly, so my recipe is as follows.
1 clove garlic, cut in half
1/2 cup Gewurztraminer white wine*
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 pound Jarlsberg grated cheese (approx. 8 cups)
1 pound Italian Fontina grated cheese (approx. 8 cups)
1 loaf hearty bread, cut in approx. 1 inch cubes - I suggest sourdough or rosemary
1 pound roasted small red potatoes (see below for recipe)
*TIP: I use my favourite Gewurztraminer from St. Clair Winery. But for all of my Washingtonian readers out there that may not want to order this FABULOUS New Mexico wine, may I suggest my second favourite: Gewurztraminer from Columbia Valley.
Preheat oven to 325 degrees.
ash and quarter your potatoes.
Spread potatoes in a single layer on a shallow roasting pan.
Sprinkle olive oil over the potatoes.
Add a dash of salt and pepper (I always add more salt than pepper).
Stir to coat, and spread out again in a single layer.
Place the pan in the preheated oven and cook for approximately 15 minutes, or until golden.
BEST Cheese Fondue Ever
Rub the inside of a medium saucepan with the garlic clove halves; discard garlic.
Add the wine, lemon juice, and mustard.
Whisk until combined.
Heat until simmering over medium heat.
Add the cheese, 1 cup at a time, and stir with a wooden spoon until smooth. - Make sure you keep this on medium heat so you don't burn the cheese!