Cheese Fondue with Potatoes

Step 1

Scrub the 1.5 lb potatoes and place in a large pot. Cover with cold water, add 0.5 tsp salt, and bring to a boil. Cook until fork-tender, about 20-25 minutes.

Step 2

While potatoes cook, rub the inside of a fondue pot or heavy saucepan with the 1 garlic clove, then discard the clove.

Step 3

Pour 1 cup dry white wine into the pot and heat over medium until steaming, about 3 minutes. Do not boil.

Step 4

Toss the 8 oz gruyere and 8 oz emmental with 1 tbsp cornstarch in a bowl. Add the cheese mixture to the wine in handfuls, stirring constantly until each addition melts, about 5-7 minutes total.

Step 5

Stir in 0.25 tsp nutmeg and a pinch of salt. Continue stirring until the fondue is smooth and slightly thickened, about 2 minutes more.

Step 6

Drain the potatoes and cut into bite-sized chunks. Serve immediately with the hot fondue for dipping.