Cheese Fondue with Bread, Potatoes and Vegetables

Ingredients

• 400 g firm potatoes
• 2 EL olive oil
• Sea salt
• 400 g rye bread
• 150 g silver onions
• 150 g cornichons
• 250 g potato dumplings
• 3 Carrots
• 1 Garlic clove
• 300 ml dry white wine (e.g., Riesling)
• 300 g Emmental cheese
• 300 g Gruyère cheese
• 1 TL starch
• Salt
• pepper from grinder
• 1 splash Lemon juice

Instructions

1. 1.

   Preheat the oven to 200°C fan and grill. Wash, pat dry, and arrange the potatoes on a parchment-lined tray; drizzle with olive oil, sprinkle sea salt, and bake for 40 minutes. Meanwhile slice the bread into 2 cm thick pieces and cut into bite‑sized cubes.

2. 2.

   Drain the onions and cornichons and place them in small bowls. Cut the potato dumplings diagonally into 1.5 cm wide pieces and add to the bowls. Peel the carrots, slice them diagonally into bite‑sized pieces, and combine with the onions and cornichons. For the cheese sauce, peel and halve the garlic; rub a fondue pot with it, pour in the wine (leaving 3 EL), and bring to a simmer.

3. 3.

   Grate the cheeses coarsely and add them to the wine. Stir constantly over low heat until melted. Bring the resulting thick mixture to a boil and thicken with starch that was mixed into the remaining wine.

4. 4.

   Season the cheese sauce with salt, pepper, and a splash of lemon juice; keep warm on a hotplate. Skewer vegetables, baked potatoes, bread or dumplings onto fondue forks and dip them in the hot cheese sauce.