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Vegetarian, European

Moitié-moitié fondue with bread and potatoes

Moitié-moitié fondue is a Swiss dish made from equal parts Gruyère and Vacherin Fribourgeois melted together with white wine. It serves 4, takes 35 minutes, counts as very easy, and costs about €5.20 per person. The key to success is combining the two cheeses and stirring in a figure eight to keep it smooth.

Tonight it's Swiss fondue, half Gruyère half Vacherin Fribourgeois, with bread and potatoes for dipping.

Moitié-moitié fondue with bread and potatoes
Total time
35 min
Difficulty
Very easy
Cost per person
€5.20
Calories per person
830 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Moitié-moitié fondue takes its name from its two cheeses, Gruyère for character and Vacherin Fribourgeois for a creamier, more fluid melt. White wine and a splash of kirsch brighten the mix, and cornstarch keeps the fondue smooth, with no stringiness or lumps from the first dip to the last.

This is a winter evening dish, meant to be shared straight from the pot at the center of the table. Kids love dunking bread or potatoes into the pot, and as Mon Chou likes to point out, it's also a meal with barely any dishes to wash and no tricky technique, perfect for an unhurried Sunday night.

The ingredients

4 people

Dairy

  • Gruyère, shredded 400 g
  • Vacherin Fribourgeois, shredded 400 g

Pantry

  • Dry white wine 30 cl
  • Cornstarchoften in the pantry 2 tsp
  • Kirsch 2 tbsp
  • Picklesoften in the pantry 8
  • Nutmegoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 1 clove
  • Small potatoes 800 g

Bakery

  • Country bread 500 g

Allergens Lactose, Gluten

The step by step recipe

  1. Steam or boil the potatoes in their skins. 20 min

    Keep them in their skins, they stay hot longer.

  2. Rub the inside of the fondue pot with the garlic clove, then pour in the wine and warm it gently.

    Don't let it boil, the alcohol would evaporate and the cheese would turn too dry.

  3. Add the cheeses handful by handful, stirring in a figure eight until melted. 10 min

    Add the next handful only once the previous one has fully melted.

  4. Dissolve the cornstarch in the kirsch, pour it into the pot with the pepper and nutmeg, and stir until slightly thickened. 3 min

    The cornstarch binds the fondue and keeps it from separating.

  5. Cut the bread into cubes and serve the fondue at the center of the table with the potatoes and pickles.

    If the fondue gets too thick, add a splash of warm wine.

Our tips to get it right

  • Grate the cheese yourself if you can, it melts more evenly than pre-shredded cheese, which often contains an anti-caking agent.
  • Keep the pot on a low burner throughout the meal so the fondue stays fluid without sticking to the bottom.
  • Keep a little extra warm white wine nearby to loosen the fondue if it thickens partway through the meal.

The variations

  • Swap the Vacherin Fribourgeois for Emmental if you can't find it, the fondue will be slightly less runny but just as good.
  • For an alcohol free version, replace the white wine with vegetable broth and the kirsch with a splash of lemon juice.
  • If kids don't like the kirsch flavor, just leave it out, the fondue still gets plenty of character from the garlic and nutmeg.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Cured mountain meats as a starter
  • A hot black tea or herbal infusion

Storage

Leftover fondue keeps for 2 days in the fridge in a sealed container. Reheat it gently in a saucepan with a splash of white wine or milk to bring back its smoothness. It doesn't freeze well, since melted cheese tends to turn grainy once thawed.

Questions about this dish

Why mix two cheeses in a moitié-moitié fondue?

Gruyère brings flavor and structure, while Vacherin Fribourgeois melts more easily and adds creaminess. Together they balance texture and taste better than either cheese alone.

Can you make the fondue ahead of time?

Fondue is best made right before serving since it needs to stay hot and fluid. You can grate the cheeses and cook the potatoes ahead to save time.

What if the fondue gets too thick?

Add a splash of warm white wine and stir in a figure eight until it loosens up again. Avoid adding cold liquid, which can cause the mixture to separate.

Can you replace the cornstarch?

Yes, potato starch works just as well in the same amount. It acts as the same binder and keeps the cheese from turning stringy.

How long does it take to make a moitié-moitié fondue of Gruyère and Vacherin Fribourgeois, with bread and potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a moitié-moitié fondue of Gruyère and Vacherin Fribourgeois, with bread and potatoes?

About 830 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 moitié-moitié fondue of Gruyère and Vacherin Fribourgeois, with bread and potatoes cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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