Cheese Fondue

Ingredients

• 1 baguette, cut into bite-size pieces
• 1 pound small, bite-size potatoes
• 1 garlic clove, halved
• 1 cup dry white wine, plus more as needed
• 1 tbsp cornstarch
• 2½ pounds Gruyère, coarsely grated
• 8 ounces Appenzeller, coarsely grated
• 8 ounces Vacherin Fribourgeois, coarsely grated or cut into very small cubes if too soft to grate
• 1 tbsp kirschwasser
• Freshly ground black pepper, to taste
• 1 (7½-ounce) jar cornichons, drained
• 1 egg (optional)

Instructions

1. Cut the baguette into bite-size pieces and put in a serving bowl. Scrub the potatoes and transfer to a pot of water over medium heat; boil until tender, about 20 minutes. Drain and set aside to cool in a serving bowl.
2. When you're about 15 minutes from sitting down at the table, rub the inside of a fondue pot with the cut end of the garlic, then discard the garlic.
3. Whisk together the wine and cornstarch, then pour through a fine-mesh strainer into the fondue pot. Put the pot over medium heat and continue to whisk until the liquid comes to a simmer.
4. Turn down the heat a little and switch from the whisk to a wooden spoon. Add the Gruyère and Appenzeller, gently stirring to help it heat and melt evenly.
5. When it's almost smooth, turn the heat down to low and add the Vacherin Fribourgeois. It might look alternately lumpy and oily, but keep stirring, and it will get smooth again.
6. If the fondue is too thick, add a splash of white wine to thin it slightly. Season with the kirschwasser and a few grinds of black pepper, and stir well.
7. Take the fondue pot to the table and keep it warm over a lit Sterno, stirring occasionally to keep the bottom from browning. Serve with bread, potatoes, and cornichons on the side.
8. Optional: When you get down to the bottom of the pot, crack an egg directly into the fondue pot and let it cook over the last bits of browning cheese. When the white is about set but the yolk is still runny, turn off the heat and dip in any remaining bread.