If you can’t find Gruyere, any block of Alpine cheese like raclette, emmentaler, Jarlsberg, Comte, or fontina will work.
Shred a one-pound block of Gruyere or other cheese. Reserve 1/2 cup in a small bowl for later. Mix 1 tablespoon cornstarch or tapioca flour with your first pile of grated cheese. Bring 1 cup dry white wine or a light beer to a boil in a small saucepan. Working one handful at a time, whisk in the coated cheese until melted. Lower the heat and add a dash of black pepper and a ½ teaspoon of powdered garlic. If you have it, add a dash of nutmeg.
Spread a bag of wavy potato chips on a platter and pour the fondue over it. Top with Funyuns, the rest of the shredded cheese, and chopped scallions. If you wanna get extra fancy, throw on some caramelized onions.
Since this wilts really quickly, as an alternative you could keep your fondue in the pot and arrange your chips and Funyuns around for dipping into it.