• Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring garlic herb butter to room temperature. Wash and dry produce. • Halve potatoes lengthwise; toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • Meanwhile, arrange sausage* on a separate lightly oiled baking sheet. Roast on middle rack, turning sausage halfway through, until browned and cooked through, 15-17 minutes.

• Meanwhile, dice gouda into 1/4-inch pieces. Halve, core, and thinly slice apple.

• Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Halve baguette lengthwise and toast until golden brown. Spread cut sides with half the garlic herb butter. Slice into 1-inch strips; halve strips to create short spears.

• Once potatoes and sausage are done, in a small pot over medium-high heat, combine cream sauce base and cheese roux. Cook, stirring constantly, until steaming and bubbling slightly, 1-2 minutes. • Reduce heat to medium. Add gouda and cheddar one small handful at a time, alternating and whisking constantly between additions, until melted. Remove from heat; season with pepper.

• Transfer roasted potatoes to a large bowl and toss with remaining garlic herb butter. • Cut sausage on a diagonal into 2-inchlong pieces.

• If desired, transfer fondue to a serving bowl. Top fondue with chopped bacon. • Place roasted potatoes, sausage, apple slices, and baguette spears on a large board or platter. Serve family style with fondue for dipping. TIP: Place a trivet or kitchen towel underneath the fondue pot to protect your table. Pork Sausage is fully cooked when internal temperature reaches 160°. Bacon is fully cooked when internal temperature reaches 145°.