Ingredients
- 1 tablespoon butter
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1 shallot, finely minced
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1 cup heavy cream
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2 bay leaves
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½ cup white wine
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3½ cups grated Fontina
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Salt and white pepper to taste
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5 thick slices of sourdough bread cut into cubes, slightly toasted
Directions
- Set Skillet to 400ºF, add butter and shallot and sauté for 2-3 minutes, until translucent.
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Add bay leaves, pour in wine and deglaze, stirring constantly.
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Once all liquid is reduced, add cream and bring to a boil.
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Reduce to 320ºF, then add cheese, salt, and pepper and stir until cheese melts.
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Reduce Skillet to 110ºF and serve with bread cubes.
Recipe Note
TIPS
Use bamboo skewers for easy dipping.
