Winter Means Fondue!

I found this recipe in the Oregonian:

Ingredients

2 cups pinot gris wine
2 cloves garlic, smashed
2 shallots, quartered
2 to 3 sprigs thyme
1/2 cup all-purpose flour
1/2 cup butter
2 cups milk
6 ounces gruyère cheese, shredded
6 ounces raclette cheese, cut into 1/2-inch cubes
1 pound boiled fingerling potatoes, cut into quarters lengthwise
1/2 pound high-quality charcuterie, such as artisan salami or prosciutto
Various pickled vegetables, such as cornichons, cauliflower or green beans
2 loaves crusty baguette, cut into cubes

Instructions

Pour wine into a heavy saucepan and add garlic, shallots and thyme. Heat wine over medium-low heat until it just starts to boil, 3 to 4 minutes. Strain wine into a medium-sized bowl and set aside, discarding garlic, shallots and thyme.

In the same saucepan over low heat, whisk together the flour and butter to form a roux, stirring constantly to make sure it doesn't brown, until mixture is smooth and the raw flour flavor has cooked out, about 4 minutes.

Meanwhile, in a medium saucepan, heat milk just until it starts to boil. Add the milk to the roux and whisk mixture until it starts to thicken, about 2 minutes. Add seasoned wine and whisk until mixture is smooth.

Begin adding cheese a handful at a time, whisking until each addition is melted and fully incorporated before adding another. Repeat process until all the cheese has been added and mixture drips from the whisk in solid sheets. Transfer fondue into a fondue pot or slow-cooker. Keep the fondue warm over an alcohol burner or in the slow-cooker on the lowest setting. Serve with accompaniments.

Delightful and delicious!