I don’t want to oversell it, but this is the best fondue recipe ever. I’m a huge fan of fondue. Honestly it’s probably one of the first things I learned how to cook! I had many fondue parties in college even. I’ve been to countless fondue restaurants and I’ve made so many different dishes but what happened on New Year’s Eve this year was truly magical.
The combination of cheeses I happened to have on hand plus the addition of chicken bouillon was absolute perfection. This recipe uses aged cheddar, a tiny bit of American cheese for optimum meltiness, and gruyere for that fabulous nutty flavor. The result is the best fondue consistency EVER: not too thick, not too runny, the perfect amount of melty and smooth. I’m not saying my mom and I ate this entire pot of cheese fondue, I’m just saying that there weren’t any leftovers.
I always, always, always serve fondue with sausage medallions. It makes fondue a bit heartier as a main course and who doesn’t love sausage and cheese? Maybe it’s the German in me! I slice fully cooked sausage (typically chicken sausage but use whatever you’d like) into medallions and fry them on both sides. I also love tomatoes, pickled onions, celery, and apple slices as dippers.
I used to always use bread but then I started using Eastern Standard Provisions pretzels (which I now always have in my freezer) and there’s no turning back. Once you’ve had warm soft pretzels dipped in fondue, you’re just ruined for bread.
I hope you love this fondue as much as my mom and I do! Happy dipping.
2 Tbsp butter
2 garlic cloves
1 cup boiling water + 1 chicken bouillon cube (or 1 cup dry white wine)
6 oz gruyere cheese
7 oz aged cheddar cheese (Kerrygold)
1 oz American cheese
6 tsp cornstarch, divided
Pepper to taste
Serving suggestion: soft pretzels, sausage medallions, tomatoes, celery, apple slices
- Shred the gruyere and American cheese and toss with 3 tsp cornstarch. Shred the cheddar and toss with 3 tsp cornstarch. Dissolve a chicken bouillon cube in 1 cup boiling water.
- Melt butter over medium heat in a medium sauce pan. Add garlic and cook until fragrant and golden, 1-2 minutes. Add bouillon water and bring to a simmer. Lower heat and add gruyere and American cheese, whisking until smooth. Add the cheddar and whisk until smooth. Season to taste with freshly cracked black pepper.
- Serve immediately in a fondue pot set over a low flame to keep warm.
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3 Comments Add yours
PLEASE PLEASE update the recipe ingredients list!! It reads 6oz of cornstarch but should be 6 tbsp, so now I’m stuck with an undippable cheese mass for New Year’s Eve. Just trying to save the next person who reads the ingredient list accurately. Thanks.
Garrett, I am so very sorry! I cannot believe I never caught that horrifying typo. You’re right; the 6 Tbsp mentioned in step one is the correct amount. 6 oz was a typo and that’s twice the cornstarch that the recipe calls for. Thank you for pointing this out. I cannot apologize enough for this typo! I’m so sorry about your disappointing fondue. I hope you’ll try it again sometime now that the typo has been fixed.
I love this recipe! We’ve used it twice now and it’s great.