Celebrate the weekend with family & friends by making a traditional Le Gruyère fondue in the comfort of your own home! Choose a variety of dippers, including a crusty loaf of bread, carrots, broccoli, and other crudites, to enjoy this heavenly fondue.
Classic Le Gruyère Fondue
1 1/2 pounds Le Gruyère, shredded
1 1/2 tablespoons cornstarch
1 2/3 cups dry white wine (or apple cider vinegar, for a non-alcoholic version)
Small loaf crusty bread, cut or torn into 1-inch pieces
24 bite-sized new potatoes, boiled until tender
2 apples, cored and cut into 1-inch pieces
Toss Le Gruyère and cornstarch together and set aside. Bring wine to a boil in a large saucepan over medium-high heat. Stir in cheese and cornstarch mixture. Lower heat to medium-low and cook, stirring constantly in a figure-8 or zigzag motion, until cheese is melted and the mixture thickens slightly, 5 to 10 minutes.
Place a fondue pot in the middle of the table. Pour cheese mixture into the pot and place over a gentle heat source. Arrange bread, potatoes and apples on a platter and serve with the fondue for dipping.
*Recipe and image courtesy of Whole Foods.*