Cheesy Fondue with Vegetables

April 20, 2018

Warm, versatile, and cheesy! Add this fondue to your next get-together menu to put your best (yummiest) foot forward.

Cheesy Goodness

Fondue is the best time to indulge with some high-quality cheese. Check out your grocer’s selection of melty cheeses to determine what’s best for your next party– I personally am partial to gruyere for the authentic Swiss taste! Fontina and gouda can both melt down nicely and add some depth to your flavor profile. Feel free to depart from the norm to find what combination is your favorite! 

To Dip or Not to Dip 

There are so many classic options to serve with fondue: a good crusty bread, some spicy salami, and a crisp bell pepper, for starters. But consider switching up your fondue dinners with some of these fun and dip-able options! 

  • Roasted heirloom potatoes 
  • Seafood, like shrimp or lobster (if you’re feeling extra fancy!) 
  • Multi-colored veg, like cauliflower or carrots
  • Sliced pears or apples for a sweeter bite
  • Dried fruit, like apricots and figs
  • Kielbasa or beef jerky

If you are putting together a variety of dipping options, check out my tips and tricks to snack board dinners here

Fondue Pots

My favorite fondue pot is the Cuisinart in brushed stainless steel, which you can get on Amazon. It has worked perfectly for my family, and is a great size for entertaining small groups, or as a complimentary part of a menu if you are serving a larger group of people. Fondue pots are a low-cost investment that will serve you for years to come! 

Print
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Cheesy Fondue with Vegetables


  • Author: kelsey nixon
  • Yield: 6-8 servings 1x

Ingredients

Scale

CHEESY FONDUE

  • 6 cups Swiss Gruyere mix
  • 2 tablespoons cornstarch
  • 1 clove garlic
  • 2 cups low-sodium chicken broth
  • 1/4 teaspoon mustard powder
  • pinch of freshly grated nutmeg
  • kosher salt + pepper

 

BOARD

  • Assorted crackers and breads
  • Assorted vegetables
  • Roasted heirloom potatoes
  • Prosciutto, shrimp, or other proteins

Instructions

Fondue:

Add the cheese to a bowl and toss with the cornstarch. Rub the inside of a fondue pot with garlic; discard garlic. Pour the chicken broth  into the fondue pot, and place over medium-low heat. When liquid starts to bubble, slowly stir in the the cheese until melted and combined. Stir in the mustard powder and nutmeg and season to taste with salt and pepper. Keep over low heat until ready to serve.

 

Board:

Place the fondu on a large board. Arrange the breads, vegetables, meats, and potatoes around the fondue pot.