Three-cheese fondue
Fondue

Preparation time 30 minutes

Total time: 1 hour

Ingredients

  1. 6 slices Serrano ham, cut in thirds crosswise
  2. Pinch of nutmeg
  3. 30 ml (2 tbsp.) all-purpose flour
  4. 120 g (1/4 lb.) Gruyère cheese, grated
  5. 225 g (1/2 lb.) grated Emmental cheese
  6. 225 g (1/2 lb.) grated Appenzeller cheese
  7. 375 mL (1 ½ cups) white wine
  8. 1 garlic clove, halved crosswise
  9. 1 bag (680 g) mixed fingerling potatoes, halved crosswise
  10. 1.5 L (6 cups) country loaf bread cubes approximately 2.5 cm (1 in.)
  11. for garnish, bacon crumbs
  12. for garnish, finely chopped green onion tops
  13. for garnish, finely chopped red pepper

Directions

  1. Fill large pot one-quarter full with water and bring to boil. Place potatoes in a steamer, cover and cook over pot of boiling water for 8 minutes or until potatoes are tender. Set aside.
  2. Meanwhile, rub inside of fondue pot with cut sides of garlic. Add white wine and heat over medium heat for 3 to 5 minutes or until hot. Mix the three cheeses with flour.
  3. Reduce heat to low, then add cheese mixture a little at a time, mixing with a wooden spoon, after each addition until mixture becomes smooth and creamy.
  4. Stir in nutmeg. Serve fondue with potatoes, Serrano ham slices, and bread cubes. Garnish as desired with bacon, green onion, and red pepper.

TIP: To increase vegetable choices, add Brussel sprouts to steamer 2 minutes after potatoes begin cooking, and white pearl onions for final 2 minutes of cooking.

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