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| 4 porcoes | |
| 500g | de gruyére ralado |
| 400g | de raclette ralado |
| 1 dente de alho 1 colher de sopa de fecula de batata | |
| 50 ml | de kirsch |
| 400 ml | de vinho branco |
Untar a panela com dente de alho, por o vinho e aquecer até ferver, misturar os queijos e deixar derreter. Adicionar a fécula de batata dissolvida no kirsh. Manter bo fogo até engrossar mexendo bem.
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