2 loaves bread french baguette-style cut into cubes
12 ounce pickled cornichons
2 tablespoons cornstarch
3 cups cooking wine dry white
1 pound emmentaler cheese shredded
2 cloves garlic minced
1 teaspoon ground nutmeg
1 pound gruyère cheese shredded
5 teaspoons kirsch liqueur
16 ounce pickled pearl onions drained
2 teaspoons salt
2 quarts water to cover
Equipment
bowl
sauce pan
whisk
pot
Directions
Place potatoes into a large pot with enough water to cover; stir in salt. Bring the water to a boil; reduce heat to medium-low, cover, and cook until tender, about 20 minutes.
Drain potatoes, and set aside.
Stir the cornstarch and kirsch liqueur together in a small bowl until it forms a paste; set aside.
Combine the white wine and garlic in a large saucepan over medium heat; bring to a simmer. Slowly whisk in the Emmentaler and Gruyere cheese, about 1/2 cup at a time, allowing each batch to melt before mixing in the next. Stir in a random pattern to prevent cheese from clumping into a ball.
Whisk in cornstarch mixture and nutmeg to the cheese sauce; stir and cook at a simmer until thickened, 8 to 10 minutes.
Transfer the cheese mixture to a fondue pot.
Serve with the cooked red potatoes and French bread for dipping; garnish with pearl onions and cornichons.
