1 clove garlic, crushed 1-1/2 cups dry white wine 1 bay leaf 1 teaspoon cornstarch 1 Tablespoon water 1-1/2 cups Gruyere cheese, shredded 1-1/2 cups Emmentaler cheese, shredded 1 Tablespoon brandy Salt and pepper to taste 8 small white potatoes, about 1" across, par-boiled 1 cup cauliflower, broken into flowerets & blanched 1 cup broccoli, broken into flowerets & blanched 1 zucchini, sliced into 1" slices & blanched
In a medium saucepan add garlic, wine and bay leaf and bring to a boil. Mix cornstarch with water and add to wine mixture. While liquid is boiling, remove garlic and bay leaf. Add cheeses and stir until incorporated. Add brandy. Season with salt and pepper to taste. Transfer to a fondue pot and light sterno. Serve small bowls of vegetables for dipping.