Ingredients
8 ounces fingerling potatoes, scrubbed and halved lengthwise
1 tablespoon extra-virgin olive oil
2 thick slices rustic sourdough, cut into 1-inch cubes
1/2 cup dry white wine, such as Sauvignon Blanc
1 tablespoon kirsch (optional)
4 ounces Gruyere, grated
4 ounces fontina, grated
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh lemon juice
1 teaspoon cornstarch
Sliced fennel, apple, and dry salami and breadsticks, for serving
Preparation
Preheat oven to 375 degrees. On a rimmed baking sheet, toss potatoes with oil; roast 10 to 12 minutes. Flip; push to one side and add bread cubes. Continue to roast until potatoes are golden and tender and bread is crisp, 8 to 10 minutes more.
Reserve 1 tablespoon wine. In a small cast-iron pot, heat remaining wine with kirsch over low. Slowly add both cheeses, stirring in one direction until melted. Add nutmeg. In a small bowl, stir together lemon juice, cornstarch, and reserved wine. Slowly stir into pot; continue to cook over low heat, stirring, until mixture thickens and comes together, 4 to 5 minutes. Transfer to a fondue pot; keep warm. Serve with fennel, apple, salami, bread cubes and sticks, and potatoes.
