Main Course · Appetizer · Lunch · Dinner · Eastern European ·

Creamy Swiss Fondue

Name: Creamy Swiss Fondue
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Garlic, 1 clove, halved; Dry white wine, 1 ½ cups (such as Sauvignon Blanc); Fresh lemon juice, 1 tablespoon; Gruyère cheese, 2 cups (8 oz), grated; Emmental cheese, 2 cups (8 oz), grated; Cornstarch, 1 tablespoon; Kirsch, 1 tablespoon (optional); Black pepper, Freshly ground, to taste; Nutmeg, To taste; Baguette, Cut into 1-inch cubes; Baby potatoes, 12 oz, boiled; Broccoli florets, 2 cups, blanched; Apples, 2 cups, sliced

Serve this fondue as the centerpiece of a fun and interactive meal, featuring a harmonious blend of cheeses and assorted dipping delights for a delightful communal experience.

4.6(620 reviews)

·By Ethan Brooks·June 23, 2025

Creamy Swiss Fondue — Main Course served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Cheese Fondue

For Assorted Dipping Items

Nutrition

Per serving

Calories: 531 kcal
Protein: 24.8 g
Carbs: 45 g
Fat: 24 g
Fiber: 4.2 g

Whole recipe

Total

Calories: 3188 kcal
Protein: 148.7 g
Carbs: 270 g
Fat: 143.7 g
Fiber: 25.3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Garlic 1 clove, halved	4	0.2	1	0	0
Dry white wine 1 ½ cups (such as Sauvignon Blanc)	150	0.1	5.1	0	0
Fresh lemon juice 1 tablespoon	4	0.1	1.3	0	0.1
Gruyère cheese 2 cups (8 oz), grated	880	56	0.8	68	0
Emmental cheese 2 cups (8 oz), grated	880	56	4	68	0
Cornstarch 1 tablespoon	30	0	7.3	0	0
Kirsch 1 tablespoon (optional)	60	0	0	0	0
Black pepper Freshly ground, to taste	5	0.2	1.4	0.1	0.7
Nutmeg To taste	5	0.1	1.1	0.3	0.5
Baguette Cut into 1-inch cubes	720	24	144	6	8
Baby potatoes 12 oz, boiled	260	6	60	0.4	6
Broccoli florets 2 cups, blanched	60	5	11	0.6	5
Apples 2 cups, sliced	130	1	34	0.3	5

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Fondue

1
Rub fondue pot
Rub the inside of the fondue pot with the cut sides of the garlic halves.
2
Heat liquid
Pour the wine and lemon juice into the pot, and heat gently until hot but not boiling.
Tip: Avoid letting the cheese mixture boil as it can cause separation.
3
Add cheeses
Gradually add the cheeses, stirring continuously until a smooth mixture forms.
Tip: Ensure the cheese is fully melted and smooth by stirring constantly in a figure-eight motion. Toss cheese with cornstarch before adding to help prevent clumping.

Prepping the Dipping Items

1
Prepare bread
Cut the baguette into cubes and arrange in a serving bowl.
2
Cook potatoes
Boil the baby potatoes until tender, then drain and let cool slightly.
3
Blanch and slice
Blanch broccoli florets by boiling for 2 minutes, then shock in ice water, and slice apples just before serving to prevent browning.

How to Make Creamy Swiss Fondue

Total time: 1 h 33 min · Yields 6 servings

1
Melting the Cheese
Gradually stir cheeses into warmed wine mixture until melted.
2
Finishing Touches
Blend in kirsch, if using, and season with pepper and nutmeg.
3
Serving Setup
Maintain a gentle heat source under the fondue pot for consistent smoothness.