Swiss Cheese Fondue with Roasted Potato Spears

Yummo...as Rachel Ray would say!  This recipe is an adaptation of Rachel's recipe using Gruyere cheese and wine at rachaelraymag.com.  However, I didn't have gruyere cheese or white wine so here's what I made instead. 

Serves 4 to 6

Ingredients:

1 1/4 pounds baking potatoes, sliced lengthwise into 1/2 inch thick wedges
2 tablespoons vegetable oil
salt and pepper
12 ounces shredded swiss cheese
1 tablespoon plus 2 teaspoons cornstarch
1 teaspoon minced garlic
1 cup Sierra Nevada IPA (or your favorite beer)
1 teaspoon fresh lemon juice
1 pinch ground nutmeg

Directions

Preheat the oven to 450 degrees.  In a large bowl, toss the potatoes and oil.  Sprinkle generously with salt and arrange in a single layer on a baking sheet.  Roast, turning once, until browned and slightly crisp, about 30 minutes. 

Meanwhile, in a medium bowl, mix together the cheese and cornstarch.  Place the garlic in a heavy 2 quart saucepan or fondue pot.  Add the beer and lemon juice and bring to a boil over medium heat.  Cook for 1 minute.  Gradually whisk in the cheese mixture, then cook for 1 minute.  Stir in the nutmeg and season with salt and pepper.  Serve warm with the roasted potatoes for dipping.