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Frequently paired with
The best thing to pair and share with Amuse
Ingredients
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Fondue
Crispy Potato
Garnish
Method
Fondue
Prepare the Cheese Mixture
Grate the Gruyère and Emmental cheese and set aside. In a small bowl, mix cornstarch with the grated cheese.
Prepare the Fondue Base
Rub the inside of a fondue pot with the garlic clove. Pour in the dry white wine and heat gently until simmering.
Melt the Cheese
Gradually add the cheese mixture to the pot, stirring continuously until melted and smooth. Stir in the Kirsch, nutmeg, and season with black pepper.
Crispy Potato
Prepare the Potatoes
Preheat the oven to 220°C (428°F). Wash and peel the potatoes, then cut them into thin slices.
Bake the Potatoes
Toss the potato slices with olive oil and salt. Spread them evenly on a baking sheet and bake for 20-25 minutes or until golden and crispy, flipping halfway.
Assembly
Plate the Dish
Serve the hot cheese fondue in the center of the table with crispy potato slices arranged around it. Garnish with shaved black truffles and chopped chives.