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Cathy Chace
Cheese pan
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Ingredients
Directions
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Heat the cream with the stock in a large pan with a thick bottom and stir in the cheese, garlic and herbs.
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Keep stirring over the bottom and let the cheese melt and gently boil.
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Stir in the cornstarch with the milk and stir in portions through the boiling cheese sauce to an even, smooth mixture.
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Pour the sauce into a preheated fondue pan and place it on a racket.
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Serve with bread, vegetables and fruit for baptism. Tasty with a green salad.
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Nutrition
505Calories
Sodium0% DV0g
Fat66% DV43g
Protein48% DV24g
Carbs1% DV3g
Fiber0% DV0g
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