Potato Ingredients:

• Klondike Petite Mini Red & Yellow Potatoes – cut in half
• 1 tsp garlic powder
• Olive Oil
• Salt & Pepper

• Preheat oven to 400F.
• Place halved potatoes onto a baking sheet lined with parchment paper, drizzle with olive oil and sprinkle with garlic powder, salt, and pepper (to taste). Toss to coat and combine.
• Bake potatoes for 15-20 minutes or until potatoes are just fork-tender. Important tip: you want potatoes fully cooked, but not fall apart when dipping into fondue cheese.

• 12 oz Lager Beer (or non-alcoholic beer)
• 1 tbsp Mustard
• 4 cups grated Sharp Cheddar Cheese
• 2 tbsp Paprika
• 1 Tbsp Cornstarch
• 1 tbsp water

• Combine beer, mustard, and paprika into a saucepan over medium heat and stir. Bring to a low boil.
• Add cheese – less than a cup cup at a time, whisking constantly to melt and combine cheese mixture before adding more cheese.
• Mix water and cornstarch in a small bowl to dissolve cornstarch. Add to cheese mixture and simmer for 1-2 minutes until thickened.
• Transfer to a fondue pot (if you have one) or to a preheated cast-iron skillet. Cast-iron holds it heat very well but be careful! Place skillet over a thick kitchen towel, trivet, or oven mitts.