Swiss Cheese Fondue
Gruyere and Emmental melted with white wine and kirsch, with potatoes, apple and gherkins for dipping.
- Time45 min
- LevelMedium
- Costabout £1.93 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 15 minutes until a knife slides in easily. Add the broccoli for the last 3 minutes, then drain both and keep warm.
15 min - 2
Rub the cut sides of the garlic all around the inside of a heavy pan or fondue pot, then drop the garlic in.
- 3
Pour in the wine and lemon juice and warm over a medium heat until it just starts to steam. Do not let it boil.
- 4
Add the cheese a handful at a time, stirring slowly in a figure of eight and letting each handful melt before the next. This takes about 8 minutes.
8 min - 5
Mix the cornflour with the kirsch until smooth, stir it in and let the fondue bubble gently for 2 minutes until it thickens and looks glossy.
2 min - 6
Season with the nutmeg and pepper. Bring the pot to the table over a low flame or a warm mat and dip the potatoes, broccoli, apple and cornichons into it with forks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
