Fondue & Rösti Burrito - Switzerland

1. Heat the butter and oil in a large skillet over medium-high heat
2. Add the hash browns, season with the salt and pepper, and spread them into an even layer.
3. Leave them alone for 4 to 5 minutes until deeply golden.
4. Flip sections with a spatula and continue cooking another 3 to 5 minutes, breaking them into crispy chunks as they brown - transfer to a plate
5. In the same pan, add more butter oil, and the mushrooms
6. Season lightly with salt and pepper and cook over medium-high heat for 5 to 6 minutes, tossing occasionally, until browned and just tender - set aside
7. Build: Warm the tortilla and spread on some cheese sauce, then the hashbrowns, the mushrooms, the cornichons, and more cheese sauce
8. Roll up, slice and maybe dip in more cheese sauce before eating

Cheese Fondue Sauce

1. Melt the butter in a small saucepan over medium heat
2. Whisk in the flour and cook for about 1 minute, until smooth and bubbling
3. Slowly whisk in the milk until smooth. Cook for 1 to 2 minutes, stirring, until it just begins to thicken
4. Reduce the heat to low and add the Swiss cheese a handful at a time, stirring until melted and smooth
5. Stir in the Dijon, white wine (if using), lemon juice and nutmeg. Season with salt and pepper to taste
6. If the sauce gets too thick, whisk in another tablespoon of milk until it's pourable