A very simple and delicious fondue starring the complex flavor of Le Gruyère. For an alcohol-free version, substituting apple cider for the wine also produces a brilliant fondue. For other dippers, try slices of cooked mild sausage such as bratwurst, seafood such as cooked shrimp or scallops, and steamed cauliflower and carrots.
1 loaf crusty bread, cut or torn into 1-inch pieces
24 bite-size new potatoes, boiled until tender
2 apples, cored and cut into 1-inch pieces
Toss cheese and cornstarch together and set aside. Bring wine to a boil in a large saucepan over medium-high heat. Stir in cheese and cornstarch mixture. Lower heat to medium-low and cook, stirring constantly in a figure-8 or zigzag motion, until cheese is melted and the mixture thickens slightly, 5 to 10 minutes.
Place a fondue pot in the middle of the table. Pour cheese mixture into the pot and place over a gentle heat source. Arrange bread, potatoes and apples on a platter and serve with the fondue for dipping.
Per Serving:480 calories (200 from fat), 22g total fat, 13g saturated fat, 75mg cholesterol, 410mg sodium, 36g carbohydrates, (3 g dietary fiber, 4g sugar), 26g protein.