Here's a doable alternative to the epic Swiss dish that calls for heating an enormous wheel of cheese and scraping off the melted part onto your plate for spreading and dipping.
Recipe courtesy of Food Network Kitchen
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50 min
30 min
6 to 8 servings



Preheat the oven to 325 degrees F.

Set a steamer basket in a large pot. Fill with water to just below the basket and bring to a boil. Add the potatoes to the basket and reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes. Remove from the steamer basket and allow to cool slightly.

Meanwhile, combine the fontina, Emmemtal and Gruyere in a medium bowl and toss with the cornstarch until evenly coated. Scatter in a 12-inch cast-iron skillet. Bake until the cheeses are completely melted, about 15 minutes, then whisk briefly until smooth. Serve immediately with the steamed potatoes, sausages, baguette slices and cornichons.

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