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Vegetarian, Italy

Fontina fondue with potatoes

Fontina fondue is an Italian cheese fondue made by melting fontina in milk with egg yolks and butter. It serves 4, takes 40 minutes, stays easy to make, and costs about €3.60 per person. The key to success is a gentle double boiler cooking, never letting the water boil.

Tonight, fondue from the Aosta Valley, fontina melted in milk with egg yolks, to dip with potatoes and bread.

Fontina fondue with potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
770 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Fontina fondue has nothing to do with the white wine Swiss style fondue. Here, fontina melts slowly in milk, then egg yolks bind everything into a thick, silky cream, almost like a sauce. The taste stays mild and creamy, without the sharpness of wine, which makes it a fondue that kids tend to enjoy too.

It's the kind of dish that fits a slow winter Sunday, when you want to take your time at the table without complicating the cooking. Boiled potatoes and toasted bread are enough on the side, no need for cold cuts or an elaborate salad. A meal that brings the whole family around the same pot.

The ingredients

4 people

Dairy

  • Fontina cheese (or raclette cheese) 500 g
  • Whole milk 30 cl
  • Egg yolks 4
  • Butter 30 g

Fruits and vegetables

  • Firm potatoes 800 g

Bakery

  • Country bread 1

Pantry

  • Pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch

Allergens Lactose, Eggs, Gluten

The step by step recipe

  1. Cut the cheese into small cubes and let it soak in the milk for 1 hour if you have time.

    If you're in a hurry, 15 minutes in warm milk is already enough.

  2. Cook the peeled potatoes in salted water, then keep them warm. 20 min

    Choose firm potatoes, they hold together well on a fork.

  3. Melt the butter over a double boiler, add the cheese with its milk, and stir gently until it melts. 10 min

    Keep the double boiler water simmering, never boiling, or the cheese will turn stringy and elastic.

  4. Off the heat, whisk in the egg yolks one at a time, then return to the double boiler for 1 minute. 3 min

    The fondue should coat the spoon, the eggs shouldn't actually cook.

  5. Pour the fondue into warm fondue pots, add pepper, and serve with the potatoes and toasted bread.

    Serve right away, the fondue thickens as it cools.

Our tips to get it right

  • Cut the fontina into even cubes so it melts at the same rate and you avoid lumps of unmelted cheese.
  • Whisk constantly while cooking over the double boiler, the motion keeps the cheese from separating into strings.
  • Get the potatoes and bread ready before you start the fondue, because once it's done, it won't wait.

The variations

  • Swap the fontina for raclette cheese or reblochon if you can't find it, the result stays just as creamy.
  • For a richer version, add a few shavings of black truffle when serving, as is sometimes done in the Aosta Valley.
  • For kids, serve the fondue with bread sticks instead of slices, easier to dip without burning little fingers.

What to serve it with

  • Firm steamed potatoes
  • Toasted country bread
  • A green salad with vinaigrette

Storage

Fontina fondue is best eaten right after it's made, since it thickens and loses its creaminess as it cools. If needed, keep leftovers in the fridge in a sealed container for 1 day, and reheat very gently over a double boiler, stirring constantly. It doesn't freeze well, the eggs would turn grainy.

Questions about this dish

Can you use a different cheese instead of fontina?

Yes, raclette cheese or reblochon both work well in place of fontina. Pick a semi firm cheese that melts easily without turning stringy.

Why soak the cheese in milk before melting it?

Soaking softens the cheese so it melts faster and more evenly. Skipping this step often leads to lumps of unmelted cheese in the fondue.

Can you make fontina fondue ahead of time?

It's better to prep the potatoes and bread ahead, but make the fondue right before serving. It thickens quickly as it cools and loses its creamy texture if reheated too much.

Why cook the fondue over a double boiler instead of direct heat?

The double boiler protects the cheese and egg yolks from too much heat. Direct heat risks cooking the yolks into lumps and turning the cheese stringy.

How long does it take to make a Valle d'Aosta style fontina fondue with potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Valle d'Aosta style fontina fondue with potatoes?

About 770 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Valle d'Aosta style fontina fondue with potatoes cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs, gluten. Always check the labels of the products you buy.

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