Experience the timeless delight of creamy cheese fondue paired with crisp, seasonal vegetable dippers. As a seasoned home cook with years of perfecting Swiss classics, this recipe brings restaurant-quality flavor to your table—fun to prepare and impossible to resist.
Serves 4 | Preparation time: 45 minutes.
Ingredients
- 600 g waxy new potatoes
- 150 g chanterelles (or other mushrooms)
- 1 garlic clove
- 1 tbsp oil
- 150 g sweet and sour gherkins, silver onions and carrot slices (mixed pickles)
- 300 g cooked vegetables such as carrots, broccoli florets or cauliflower
- 1 ripe but firm pear
For the fondue
- 600 g cheese without rind, at least 2 types (e.g. Gruyère and Emmentaler)
- 1 garlic clove
- 300 ml dry white wine
- 2 tbsp cornflour
- 2 tbsp kirsch
- (freshly) grated nutmeg and cayenne pepper.
Extra needed: cheese fondue pan with rechaud and 4 fondue forks
Read also: '5 tips for the best chocolate fondue'
Preparation
- Brush the potatoes under cold running water. Boil them in their skins for about 20 minutes until tender. Drain and let cool slightly.
- Meanwhile, wipe the mushrooms clean with a damp cloth. Peel and slice the garlic. Coarsely grate the cheese or cut into small cubes for even melting.
- Peel and halve the garlic clove for the fondue. Rub the inside of the fondue pot with the cut side. Add the wine and gradually sprinkle in the hardest cheese first. Heat over medium, stirring constantly until melted. Add the second cheese and simmer gently.
- Heat the oil in a frying pan and sauté the mushrooms over high heat for 4-5 minutes until golden. Add garlic slices and cook briefly.
- Finish the fondue: Dissolve cornflour in kirsch, stir into the cheese mixture until thickened. Season with nutmeg, pepper, and a pinch of cayenne if desired. Keep warm over low heat.
- Arrange the cooked vegetables, potatoes, mushrooms, pickles, and pear wedges on platters. Serve alongside the bubbling fondue for dipping.
