• 1 clove garlic
  • 1/2 cup white wine
  • < pound Gruyere cheese, grated
  • 2 teaspoons potato flour
  • 2 tablespoons kirsch or dry sherry
  • 12 slices toast


Rub an earthenware casserole or chafing dish with the garlic, then discard it. Pour the white wine into it and cook over medium heat for 2 minutes. Add the grated cheese and bring to the boiling point, stirring occasionally. In a cup, mix the potato flour and kirsch or sherry to a smooth paste and add to the cheese mixture, stirring constantly for 3 minutes, or until the mixture is thick. Cut the toast into 1-inch strips. Bring the casserole to the table and place the toast strips around it. Each guest spears a strip of toast with a fork and dips it into the fondue. serves 6

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