Ingredients

4 servings

　　6 slices thick-cut bacon

　　8 ounces Gruyère cheese, shredded

　　1/3 pound (about 6 ounces) smoked Gouda, shredded

　　1 rounded tablespoon flour

　　1 large garlic clove, smashed out of its skin

　　3/4 cup dry white wine

　　2 teaspoons fresh lemon juice

　　1/2 cup smoked almonds (I like Diamond brand), coarsely chopped

　　

Serve with. . .

Blanched bite-size pieces of cauliflower, white asparagus, parsnip

　　Seared cubes of kielbasa

　　Cornichon pickles

　　Red pears, slightly underripe

　　

Step 1

Broil or fry the bacon until crisp. Drain, cool, and chop.

　　

Step 2

Combine the cheeses in a bowl with the flour. Rub the inside of a small pot with the smashed garlic, then discard the garlic. Add the wine and lemon juice to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. Transfer the fondue to a fondue pot and top with chopped bacon and smoked nuts.

　　Rachael Ray's 30-Minute Get Real Meals