Three-cheese fondue Recipe

Name: Three-cheese fondue
Prep time: 30 min
Cook time: 15 min
Total time: 55 min
Yield: 8 servings
Ingredients: 6 slices Serrano ham, cut in thirds crosswise; Pinch of nutmeg; 30 ml (2 tbsp.) all-purpose flour; 120 g (1/4 lb.) Gruyère cheese, grated; 225 g (1/2 lb.) grated Emmental cheese; 225 g (1/2 lb.) grated Appenzeller cheese; 375 mL (1 ½ cups) white wine; 1 garlic clove, halved crosswise; 1 bag (680 g) mixed fingerling potatoes, halved crosswise; 1.5 L (6 cups) country loaf bread cubes approximately 2.5 cm (1 in.); for garnish, bacon crumbs; for garnish, finely chopped green onion tops; for garnish, finely chopped red pepper

Ingredients

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

PREP TIME 30m	COOK TIME 15m	TOTAL TIME 55m
YIELD 8 servings

Instructions

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.
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.
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.
Stir in nutmeg.
Serve fondue with potatoes, Serrano ham slices, and bread cubes.
Garnish as desired with bacon, green onion, and red pepper.