Servings:
6 to 8 servings
Ingredients
- 5 cup (lightly packed) grated gruyère cheese (about 13 ounces)
- 2 1/2 tablespoon all purpose flour
- 1 3/4 cup dry white wine
- 2 clove garlic cloves, pressed
- 1 tablespoon dijon mustard
- 1 tablespoon red-skinned baby potatoes
Preparation
Baking Directions:
Combine Gruyère cheese and flour in large bowl, tossing to coat cheese with flour.
Simmer wine and garlic in heavy medium saucepan or fondue pot 1 minute.
Reduce heat to medium-low.
Add Gruyère cheese mixture to saucepan 1 handful at a time, stirring constantly until cheese melts before adding another handful.
Whisk in mustard.
Boil until smooth and thick, stirring constantly, about 2 minutes.
Place pot over canned heat burner to keep warm.
Serve with potatoes, bread, and/or sausages.
