Rustic and generous, this Montagnarde fondue brings together sharp cheddar, raclette, and Oka cheese in a garlic-infused blonde beer broth. Bacon and green onion top it all off for a truly comforting fondue. Perfect for welcoming the first cool days of autumn, it's served with a homemade garlic sauce and never fails to please a crowd!
INGREDIENTS
FOR THE FONDUE:
10 cooked bacon slices, roughly chopped
1 green onion, thinly sliced
300 g (⅔ lb) sharp cheddar
225 g (½ lb) raclette cheese, rind removed
225 g (½ lb) Oka cheese, rind removed
1 garlic clove
330 ml (1⅓ cup) blonde beer
30 ml (2 tbsp) cornstarch
FOR THE GARLIC SAUCE:
125 ml (½ cup) mayonnaise
60 ml (¼ cup) plain yogurt
10 ml (2 tsp) chopped garlic
Salt and pepper to taste
ACCOMPANIMENTS (TO TASTE):
Cooked baby potatoes
Small blanched broccoli florets
Small blanched cauliflower florets
Gala apple wedges
Cooked sausage rounds
Charcuterie
Rustic bread cubes
PREPARATION
In a small bowl, combine the garlic sauce ingredients. Refrigerate for at least 1 hour before serving.
In a bowl, mix the bacon with the green onion. Set aside.
Grate the cheeses.
Cut the garlic clove in half. Rub the inside of the fondue pot's ceramic insert with the garlic halves. Finely chop the garlic halves.
In a saucepan, combine the beer with the chopped garlic. Bring to a boil, then reduce heat to low. Gradually add the grated cheeses, stirring until fully melted.
In another small bowl, dissolve the cornstarch in a little cold water. Pour the cornstarch mixture into the saucepan and stir.
Transfer the cheese fondue into the fondue pot's ceramic insert and set the temperature to its lowest setting. Add the reserved bacon mixture.
Serve the fondue with the garlic sauce and accompaniments.
Vous êtes en France ou en Belgique? Le fromage Oka, un trésor bien québécois, peut être remplacé par du reblochon, qui lui ressemble étonnamment par sa texture fondante et son goût doux et rustique.
