Baked Alpine Cheese Fondue Pot with Crusty Bread
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Ingredients
- 200 g comté cheese, grated
- 200 g gruyère cheese, grated
- 150 ml dry white wine
- 1 garlic cloves
- 1 tsp cornflour
- 1 crusty baguette
Nutrition (per serving)
- Calories
- 589 kcal
- Protein
- 34.1 g
- Carbohydrate
- 33.3 g
- of which sugars
- 2.2 g
- Fat
- 32.3 g
- of which saturates
- 19.2 g
- Fibre
- 1.8 g
- Salt
- 1.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4).
- 2
Rub the inside of a small ovenproof pot with the cut garlic clove.
- 3
Toss the comté and gruyère cheeses with the cornflour.
- 4
Pour the white wine into the pot and bring to a simmer on the hob, then gradually stir in the cheese, a handful at a time, until melted and smooth.
- 5
Transfer to the oven for 8-10 minutes until bubbling.
- 6
Cut the baguette into chunks for dipping and serve immediately.
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