Swiss Cheese Fondue: Gruyere and Vacherin with Crusty Bread, Apples and Potatoes

Rub the inside of a ceramic fondue pot (caquelon) or heavy saucepan with the cut garlic clove, then discard the garlic or leave it in for a stronger flavor.

Serves 6

Ingredients

• 1 garlic clove, halved
• 1 1/4 cups dry white wine (such as Fendant or Sauvignon Blanc)
• 1 tablespoon fresh lemon juice
• 10 ounces Gruyere, coarsely grated
• 10 ounces Vacherin Fribourgeois or Emmental, coarsely grated
• 1 1/2 tablespoons cornstarch
• 2 tablespoons kirsch (optional) or extra wine
• 1/4 teaspoon freshly grated nutmeg
• Pinch of white pepper
• 1 day-old crusty baguette, cut into 1-inch cubes with crust on each piece
• 1 pound small waxy potatoes, boiled in their skins
• 2 crisp apples, cored and cut into wedges
• Cornichons and pickled pearl onions, for serving

Instructions

1. Rub the inside of a ceramic fondue pot (caquelon) or heavy saucepan with the cut garlic clove, then discard the garlic or leave it in for a stronger flavor.
2. Toss the grated cheeses with the cornstarch in a bowl so every shred is lightly coated; this keeps the fondue smooth.
3. Pour the wine and lemon juice into the pot and heat over medium-low heat until steaming but not boiling.
4. Add the cheese a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon, waiting until each handful melts before adding the next.
5. Once the fondue is smooth and gently bubbling, stir in the kirsch, nutmeg and white pepper. If it is too thick, add a splash more wine; if too thin, add a little more cheese.
6. Transfer the pot to a lit fondue burner on the table, keeping the heat low so the cheese barely bubbles.
7. Arrange the bread cubes, warm potatoes, apple wedges, cornichons and pickled onions around the pot. Spear and dip, stirring the fondue with each dip to keep it emulsified.
8. Save the golden crust that forms on the bottom of the pot, called la religieuse in Switzerland, and share it out at the end; it is the cook's favorite bite.
9. Fondue moitie-moitie, half Gruyere and half Vacherin Fribourgeois, is the classic of the canton of Fribourg and became Switzerland's national dish after the Swiss Cheese Union promoted it in the 1930s. Alpine families gather around the communal caquelon on cold evenings, and tradition says whoever drops their bread in the pot must buy the next round or sing a song. It is the ultimate cozy sharing appetizer for autumn gatherings.

Nutrition (estimated, per serving)

• Calories: 560 kcal
• Protein: 29g
• Fat: 26g
• Carbohydrates: 46g
• Fiber: 4g
• Sugar: 8g
• Sodium: 720mg