Fondue

Fondue

Fondue is a fun, hands on and entertaining way to enjoy cheese. The perfect way to get your dinner party going!

Fondue

  • Serves icon Serves 6 as a main, 8 as a starter
  • Time icon Takes 25 minutes to make and 25 minutes to cook

Fondue is a fun, hands on and entertaining way to enjoy cheese. The perfect way to get your dinner party going!

Nutrition: per serving

Calories
693kcals
Fat
41.7g (25.7g saturated)
Protein
38g
Carbohydrates
33.4g (7.3g sugars)
Salt
2.3g

Ingredients

  • 500g charlotte potatoes
  • 2 chicory
  • 4 carrots
  • Bunch of spring onions
  • ½ rustic sourdough loaf
  • 1 garlic clove, halved
  • 350ml dry white wine
  • 1 tsp cornflour
  • 300g Emmental, roughly grated
  • 200g Comté cheese or Gruyère, roughly grated
  • 300g Reblochon cheese, rind removed and cut into chunks
  • 1 tbsp Kirsch or Calvados
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Cook the potatoes in a pan of boiling water for 15 minutes or until tender. Cool, drain, peel and cut in half. Trim and unfurl the chicory. Peel and cut the carrots into sticks and trim the spring onions. Finally, cut the bread into bite-size cubes. Arrange everything on a platter.
  2. Rub the fondue pan with the cut side of the garlic, then discard. Set the pan over a medium heat. In a bowl, mix 1 tbsp of the wine with the cornflour. Pour the rest of the wine into the pan. As soon as it begins to bubble, add the cornflour paste and a little of each cheese, stirring constantly with a wooden spatula. As the cheese melts, add a little more and keep stirring until you have melted all the cheese and it has become a smooth, gooey sauce.
  3. Finally, stir in the Kirsch or Calvados and season to taste with black pepper. Reduce the heat to low and invite your guests to dip the food from the platter into the fondue.

Nutrition

Calories
693kcals
Fat
41.7g (25.7g saturated)
Protein
38g
Carbohydrates
33.4g (7.3g sugars)
Salt
2.3g

delicious. tips

  1. You’ll need a fondue set for this recipe – it helps to have fondue forks for the bread and potatoes. Change the dipping ingredients according to taste.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.