Cheese fondue in a dish with a spoon of melted cheese dripping in

Fondue flavours

Name: Fondue flavours
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 garlic clove; 400g grated cheese (gruyère, comtè and emmental are classic but you can use cheddar and other hard cheeses); 175ml white wine (or cider or beer); 1 tbsp cornflour; 500g cooked baby potatoes; 1-2 baguettes cut into cubes or halved slices; pickles; sharply dressed salad

Lulu Grimes

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

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Impress your guests by flavouring your fondue – try coriander, chopped green chillies with a sprinkle of chilli oil, sriracha or kimchi

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Baguettes (French bread)

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Baby new potatoes wrapped in bacon with harissa cheese dip

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Red salad with a punchy dressing

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Experiment with these fondue flavours and pair with this red salad with a punchy dressing. After, check out our cheese fondue, baked fondue, mac 'n' cheese fondue, mini cheese fondue and leek fondue linguine.

Up the ante with your fondue by adding different flavours. Try coriander and chopped green chilli with a sprinkle of chilli oil on top, and fry pre-boiled potatoes in some turmeric and black pepper. Or add sriracha or kimchi and dip in crunchy veg or even nuggets of karaage chicken (we like the M&S ready-made pack). You can melt the cheese into beer like a melted welsh rarebit and serve with pieces of sausage and potato, or use dry cider and serve it with slices of apple, bacon skewers and fat chips.

Made too much fondue? It will keep for the next few days and can be an excellent addition to mac ’n’ cheese or to make a croque monsieur.

Ingredients

Nutrition

1 garlic clove
400g grated cheese (gruyère, comtè and emmental are classic but you can use cheddar and other hard cheeses)
175ml white wine (or cider or beer)
1 tbsp cornflour
500g cooked baby potatoes
1-2 baguettes

cut into cubes or halved slices
pickles
sharply dressed salad

Nutrition: per serving

kcal627
fat33.8g
saturates20.9g
carbs40.8g
sugars3.7g
fibre2.3g
protein32g
salt2.3g

Method

step 1

Rub a cut garlic clove all over the surface of a fondue pot, heavy-based pan or ovenproof dish.
step 2

Put 400-500g of grated cheese (gruyère, comté and emmental are classic but you can use cheddar and other hard cheeses – there’s a great selection at shop.olivemagazine.com) into the pot, add 175ml of white wine (or cider or beer, see tip above) and very slowly start to heat the mixture.
step 3

When the mixture is looking like a melted mass, mix 1 tbsp of cornflour with a little more white wine to make a paste and stir this in.
step 4

Continue to heat, stirring occasionally, until the cheese has completely melted into the wine and is smooth. At this point you can stir in any extra flavours. Now keep the fondue warm so the cheese stays melted and serve it with 500g of steaming hot cooked baby potatoes, 1-2 baguettes cut into cubes or halved slices, pickles and extra bits, and a sharply dressed salad.

Check out more cheese recipes

Authors

Lulu GrimesManaging editor

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