Le Gruyère AOP fondue dip with sourdough bread
Item 1 of 1
This simple fondue recipe showcases the incredible flavours of Le Gruyère AOP cheese, with nothing more than white wine, garlic and shallots added. Try serving it with boiled potatoes, cubes of ham, steamed vegetables or anything else that takes your fancy as well as the sourdough bread.
First published in 2020
discover more:
Ingredients
Metric
Imperial
Fondue
- 1 tsp olive oil
- 1 garlic bulb
- 350g of white wine
- 1 shallot, finely chopped
- 500g of Gruyère, finely grated
- 1 lemon, juiced
- salt
To serve
- sourdough bread, ripped into cubes
SAVE RECIPE
Method
1
Preheat an oven to 180°C/gas mark 4. Wrap the garlic and olive oil in tin foil and roast in the oven for 1 hour
- 1 tsp olive oil
- 1 garlic bulb
2
After this time, the garlic should be soft and caramelised. Squeeze the soft cloves out into a pan, ensuring there is no papery skin
3
Add the chopped shallot and white wine to the pan and bring to the boil
- 350g of white wine
- 1 shallot, finely chopped
4
Slowly start whisking in the cheese, little by little, until fully emulsified into a nice smooth sauce. Taste and season with salt and some lemon juice
5
Dip the sourdough into the fondue dip and enjoy!
- sourdough bread, ripped into cubes
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
