Gruyere Cheese Fondue with Roasted Potato Spears

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Gruyere Cheese Fondue with Roasted Potato Spears
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 1/4 pounds baking potatoes, sliced lengthwise into 1/2-inch-thick wedges
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • 12 ounces gruyere cheese, shredded (3 cups)
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 clove garlic, halved
  • 1 cup plus 2 tablespoons dry white wine
  • 1 teaspoon fresh lemon juice
  • 1 pinch ground nutmeg


Preheat the oven to 450 degrees . In a large bowl, toss the potatoes and oil. Sprinkle generously with salt and arrange in a single layer on a parchment-paper-lined baking sheet. Roast, turning once, until browned.

Meanwhile, in a medium bowl, mix together the cheese and cornstarch. Rub the cut sides of the garlic on the inside of a fondue pot or heavy 2-quart saucepan; discard the garlic. Add the wine and lemon juice and bring to a boil over medium heat. Cook for 1 minute. Gradually whisk in the cheese mixture, then cook for 1 minute. Stir in the nutmeg and season with salt and pepper. Serve warm with the roasted potatoes for dipping.