Easy Cheese Fondue

Meltingly delicious Gouda and Swiss cheeses are easy to stir up and transform into a versatile dish for a fun family dinner or a party appetizer. Try this fondue recipe with roasted potato wedges, cubes of toasted cornbread, or a wide selection of veggies balance the richness of the cheese.



  • Heat oven to 425° F. Toss potatoes with oil; arrange on baking sheet. Roast 20-25 minutes or until crisp and golden brown.
  • Meanwhile, toss shredded Gouda and shredded Swiss cheeses with cornstarch in a large bowl; set aside. Rub the inside of a medium-sized heavy saucepan or fondue pot with garlic clove; discard.
  • Heat wine in saucepan over medium heat until simmering. Reduce heat to medium-low; add cheese to pan, a handful at a time, stirring until completely melted. Serve with potatoes and other dippers*.

Chef's Tips & Suggestions:

  • Can be served with an assortment of steamed or roasted vegetables, like asparagus, green beans, broccoli florets, or small Brussels sprouts. Or keep it simple, serving fondue with a plate of sliced fresh pear, grape cherry tomatoes, or cubes of toasted French bread. Transfer fondue to a fondue pot set over a flame or hold in a small slow-cooker set on low heat.