Simple and Delicious Cheese Fondue

Ingredients

• 24  baby potatoes red
• 2  bread french baguette-style cut into cubes
• 12 ounce pickled cucumbers / gherkins 
• 2 tablespoons cornstarch 
• 3 cups wine dry white
• 1 pound swiss cheese shredded
• 2 cloves garlic minced
• 1 teaspoon nutmeg 
• 1 pound gruyere cheese shredded
• 5 teaspoons kirsch liqueur 
• 16 ounce pearl onions drained
• 2 teaspoons salt 
• 2 quarts water to cover

Equipment

• bowl
• sauce pan
• whisk
• pot

Directions

1. 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.
2. Drain potatoes, and set aside.
3. Stir the cornstarch and kirsch liqueur together in a small bowl until it forms a paste; set aside.
4. 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.
5. Whisk in cornstarch mixture and nutmeg to the cheese sauce; stir and cook at a simmer until thickened, 8 to 10 minutes.
6. Transfer the cheese mixture to a fondue pot.
7. Serve with the cooked red potatoes and French bread for dipping; garnish with pearl onions and cornichons.