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Baked Cheese Fondue

Source of Recipe

"The Best Casserole Cookbook Ever" by Beatrice Ojakangas


Recipe Introduction

"Cheese fondue is a classic dish from Switzerland, but it has become such a favorite of ours that we tend to think of it as an American dish. Nutty-flavored Jarlsberg, the cheese of Norway, melts beautifully, as do Gruyère or aged Emmentaler. You do need to use a cheese that is aged more than 3 months, or instead of melted cheese you will have a solid mass of curd surrounded by liquid."

List of Ingredients

â—¦ 1 clove garlic, cut in half
â—¦ 1 cup dry white wine
â—¦ 1 tablespoon fresh lemon juice
â—¦ 4 cups shredded Jarlsberg, Gruyère, or aged Emmentaler cheese
â—¦ 3 tablespoons all-purpose flour
â—¦ 3 tablespoons kirsch
â—¦ Pinch of ground nutmeg, or more to taste
â—¦ 2 loaves crusty French bread, cut into 2-inch cubes


Recipe

Preheat the oven to 325° F.

Rub a deep 2-quart crockery casserole with the garlic, and leave the garlic in the dish. Add the wine and lemon juice. In a medium bowl, toss the cheese with the flour and stir into the wine mixture. (At this point you can cover the casserole and leave at room temperature for up to 2 hours.)

Bake the casserole for 30 to 40 minutes, or until the cheese is melted, stirring once or twice during baking. Stir in the kirsch and nutmeg until smooth.

Keep warm over a fondue burner or candle warmer. Have long wooden skewers or fondue forks handy, and serve with French bread cubes for dipping.

Serves 8 to 10