Italian Fondue

• 2 tablespoons butter
• 2 tablespoons fresh sage, finely chopped
• 2 tablespoons all-purpose flour
• 1 1/4 cups dry white wine
• 1 (16-ounce) jar Alfredo sauce
• 1 (8-ounce) package shredded four-cheese Italian blend (provolone, Parmesan, Romano, and Asiago cheeses)
• Bread slices, for dipping
• Red potatoes, cooked and diced, for dipping

1. Melt butter in a heavy large saucepan over medium heat.
2. Add sage and cook until butter is golden brown, about 2 minutes.
3. Whisk in flour and cook for 1 minute.
4. Whisk in wine and simmer for 2 minutes.
5. Whisk in Alfredo sauce.
6. Gradually add cheese, whisking until cheese melts and mixture is smooth.
7. Transfer mixture to a fondue pot, chafing dish or ceramic bowl.
8. Serve with bread and potatoes.

butter, fresh sage, flour, white wine, alfredo sauce, italian blend, bread, red potatoes

Taken from www.foodnetwork.com/recipes/sandra-lee/italian-fondue-recipe.html (may not work)