Ingredients for the hot pot base:
Garlic: 2 cloves; White wine: 100ml; Gruyere cheese: 125g; Emmental cheese: 125g; Starch: 1.5 tablespoons; Salt: to taste; Black pepper: to taste.
Ingredients for dipping:
Baguette: 1; Broccoli: 1/2; Cherry tomatoes: as needed; Mushrooms: as needed; Ham sausage: 1.
Taste: Creamy; Cooking method: Boiling; Time required: 45 minutes; Difficulty: Easy.
Detailed steps for making “Creamy Cheese Hot Pot”
Prepare the dipping ingredients. Cut the baguette into small pieces and put them on a plate for later use.
Tear the broccoli into small pieces and wash them.
Blanch the broccoli.
Soak the broccoli in cold water and put it on a plate for later use.
Wash the mushrooms and cut them into quarters.
Blanch the mushrooms and put them on a plate for later use.
Cut the ham sausage into small pieces.
Wash the cherry tomatoes.
Make the cheese hot pot base. Prepare two types of cheese.
Grate the cheese.
Cut one clove of garlic into pieces and use it to rub the bottom of the pot. Then chop the remaining garlic.
Heat the pot and rub the bottom with the garlic. Once you smell the garlic, add white wine and cook over medium heat until the alcohol evaporates.
Add the two types of grated cheese to the pot and cook over medium heat, stirring constantly.
After the cheese has melted, mix starch with water to make a slurry and pour it into the pot.
When the cheese hot pot is ready, pour it into a small pot and season with salt and black pepper.
Arrange the dipping ingredients on a plate and serve.
Place the cheese hot pot on a tea light stove and light the candle underneath.
Use a small fork to dip and enjoy!
Bon appétit!
The baguette tastes especially delicious when dipped in the cheese.
