The Easiest Fondue Recipe You Need to Make
Fondue is a fun, interactive experience, whether shared with a group of friends or for a date night at home. Gathering around the table to partake in gooey goodness dates to 17th-century Switzerland, but this party in a pot is thoroughly updated with an electric, nonstick fondue set.
If you’re serving a crowd—even a small one—have a second batch of cheeses grated and ready to go.
Four types of cheese may seem excessive, but each brings something unique: Gruyère adds earthiness; Appenzeller offers tanginess and spice; Emmentaler sports nuttiness and sweetness; Comté provides nut flavors and delicate texture. Pancetta takes this dish to another dimension.
- 4 slices pancetta, diced
- 1 pound coarsely grated cheese, ideally a mix of Appenzeller, Emmenthaler, Comté and Gruyère
- 1 tablespoon cornstarch
- 1 cup dry white wine
- 2 tablespoons grappa
- 1 baguette, cut into 1-inch cubes
In a small skillet over medium heat, fry the pancetta until crisp, stirring with a wooden spoon. Drain on paper towels and set aside.
Place grated cheese in a large bowl. Sprinkle cornstarch over cheese, and mix with hands.
Pour white wine into a preheated double boiler or electric fondue pot. Turn heat to high. Boil until slightly reduced. Lower heat to medium-high.
Slowly add cheese in small handfuls, stirring with a wooden spoon or silicone whisk. When almost fully melted, add grappa and continue stirring. Sprinkle in pancetta and stir. (If using double boiler, transfer to fondue pot and place over heat source.) Serve with baguette cubes.
Serves 2 as a main course or 4–6 as an appetizer.
Customize your fondue experience even further by dipping and then sipping one of these wines. Even better? Have all three on hand and let your guests choose.
The Unexpected: Nutty Amontillado Sherry
Don’t spear bread all the way through.
Twirl your fork to rid it of excess cheese before removing it from the pot.
Provide guests with a fondue fork, a small plate and a dinner fork.
No double dipping! Slide food from the fondue fork onto your plate with a dinner fork, and then use it to eat.
No fondue set? No problem. Double the recipe and use your slow cooker.
Fondue forks MIA? If you’re out of fondue forks, either use wooden skewers or your longest forks.
Alternate Dippers: Apple slices, home-baked soft pretzels, torn pita bread, focaccia, garlic knots, tortilla chips, dried apricots and figs, pickled carrot chunks, halved radishes, pearl onions.
Favorite Add-Ins: Blue cheese, dried cranberries, toasted and chopped hazelnuts.
Pro Tip: With soft pretzels, add 1 tablespoon of Dijon mustard to fondue before serving.
- 1Grappa Pancetta Cheese Fondue
- 2Fondue Etiquette 101