Fondue for Two

Fondue for Two Station
Photo: Justin Walker
Prep Time:
30 mins
Total Time:
40 mins

For a romantic Valentine's Day dinner or a cozy date night in, serve a pot of this rich, gooey mix of Gruyere and fontina. It's the perfect partner for all kinds of dippers: roasted potatoes, bread cubes and sticks, fennel, apple, salami, you name it.


  • 8 ounces fingerling potatoes, scrubbed and halved lengthwise

  • 1 tablespoon extra-virgin olive oil

  • 2 thick slices rustic sourdough, cut into 1-inch cubes

  • ½ cup dry white wine, such as Sauvignon Blanc

  • 1 tablespoon kirsch (optional)

  • 4 ounces Gruyere, grated

  • 4 ounces fontina, grated

  • teaspoon freshly grated nutmeg

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon cornstarch

  • Sliced fennel, apple, and dry salami and breadsticks, for serving


  1. Preheat oven to 375 degrees. On a rimmed baking sheet, toss potatoes with oil; roast 10 to 12 minutes. Flip; push to one side and add bread cubes. Continue to roast until potatoes are golden and tender and bread is crisp, 8 to 10 minutes more.

  2. Reserve 1 tablespoon wine. In a small cast-iron pot, heat remaining wine with kirsch over low. Slowly add both cheeses, stirring in one direction until melted. Add nutmeg. In a small bowl, stir together lemon juice, cornstarch, and reserved wine. Slowly stir into pot; continue to cook over low heat, stirring, until mixture thickens and comes together, 4 to 5 minutes. Transfer to a fondue pot; keep warm. Serve with fennel, apple, salami, bread cubes and sticks, and potatoes.

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