Classic Cheese Fondue Recipe (Print Version)
# Ingredients:
→ Cheese Mixture
01 -
1 garlic clove, halved
02 -
¾ cup chicken broth (or dry white wine)
03 -
3-4 tablespoons apple cider vinegar
04 -
⅓ pound Gruyere cheese, shredded (about 1 1/2 cups)
05 -
⅓ pound fontina cheese, shredded (about 1 1/2 cups)
06 -
⅓ pound Swiss cheese, shredded (about 1 1/2 cups)
07 -
4 teaspoons cornstarch or all-purpose flour
08 -
Dash of nutmeg
09 -
Dash of hot sauce (e.g., Frank's)
10 -
Kosher salt, to taste
11 -
Ground black pepper, to taste
→ Fondue Dippers
12 -
Lightly steamed vegetables
13 -
Pear, sliced
14 -
Granny Smith apple, sliced
15 -
French bread, cubed
16 -
Pretzel bites
17 -
Tortilla chips or crackers
18 -
Roasted potatoes
# Instructions:
01 -
Rub the inside of a small (1- to 2-quart) pot with the halved garlic clove. Discard the garlic.
02 -
Add ¾ cup chicken broth and 3-4 tablespoons apple cider vinegar to the pot. Heat over medium heat until it reaches a simmer.
03 -
In a medium bowl, toss together the shredded Gruyere, fontina, Swiss cheese, and cornstarch until evenly coated.
04 -
Reduce the heat to medium-low. Whisk in ½ cup of the cheese mixture at a time until fully melted. Repeat with the remaining cheese, whisking gently until smooth and creamy (about 3 minutes).
05 -
Remove the pot from heat. Stir in a dash of nutmeg and hot sauce. Season with salt and pepper to taste. If the fondue is too thick, whisk in 1-2 tablespoons of warmed broth. If too thin, whisk in a bit more cornstarch.
06 -
Transfer the fondue to a fondue pot with a lit sterno flame or a mini crockpot to keep warm. Serve with your choice of dippers like bread cubes, vegetables, or apples.
# Notes:
01 -
For a richer flavor, substitute chicken broth with dry white wine.
02 -
If you like spice, add extra hot sauce and ¼ teaspoon cayenne pepper.
03 -
Store leftover fondue in a covered container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.