Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

My family is Swiss, so cheese fondue is a big tradition for birthdays. Made with the best cheese and served with pickled onions and cornichons, it simply doesn't get better!

Recipe Summary

50 mins
1 hr 5 mins
15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potatoes into a large pot with enough water to cover; stir in salt. Bring the water to a boil; reduce heat to medium-low, cover, and cook until tender, about 20 minutes. Drain potatoes, and set aside.

  • Stir the cornstarch and kirsch liqueur together in a small bowl until it forms a paste; set aside.

  • Combine the white wine and garlic in a large saucepan over medium heat; bring to a simmer. Slowly whisk in the Emmentaler and Gruyere cheese, about 1/2 cup at a time, allowing each batch to melt before mixing in the next. Stir in a random pattern to prevent cheese from clumping into a ball. Whisk in cornstarch mixture and nutmeg to the cheese sauce; stir and cook at a simmer until thickened, 8 to 10 minutes.

  • Transfer the cheese mixture to a fondue pot. Serve with the cooked red potatoes and French bread for dipping; garnish with pearl onions and cornichons.

Nutrition Facts

1019 calories; protein 49.1g; carbohydrates 102.9g; fat 37.7g; cholesterol 114.7mg; sodium 2214.4mg. Full Nutrition