Family Cheese Fondue with Veggie & Bread Dippers
A smooth, melty Gruyère and Swiss fondue made kid-friendly with broth instead of wine, served with crusty bread, roasted potatoes, broccoli and crisp apple slices for dunking.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
- Dairy-free: .
- Vegetarian or pescatarian: Use vegetable broth instead of chicken broth.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 6 oz Gruyère, shredded
- 4 oz Swiss or Emmental, shredded
- 1 tbsp Cornstarch
- 3/4 cup Low-sodium chicken or vegetable broth
- 1 clove Garlic, halved
- 1 Lemon
- 1 pinch Ground nutmeg
- 8 oz Whole-grain baguette, cubed
- 1 lb Baby potatoes
- 3 cups Broccoli florets
- 2 Apples, sliced
- 1 cup Cherry tomatoes
Directions
- Roast or boil the baby potatoes until tender, about 20 minutes. Steam the broccoli for 4 minutes.
- Toss the cheeses with the cornstarch.
- Rub the inside of a heavy saucepan or fondue pot with the cut garlic. Add the broth and 1 tbsp lemon juice and bring to a gentle simmer.
- Add the cheese a handful at a time, stirring in a zigzag over low heat until smooth before adding more. Stir in the nutmeg.
- Keep warm over a fondue burner or very low heat and serve with the dippers and long forks.
Calorie breakdown
Gruyère 117 · bread 100 · Swiss 72 · potatoes 58 · apples 32 · broccoli 15 · cornstarch 5 · tomatoes 5 · broth 3 · garlic + lemon 2
💡 Lighter tip: If the fondue gets too thick, stir in a splash of warm broth. Keep the heat low so the cheese stays silky.
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