Cheesy Potato Fondue recipe made with fingerling potatoes (2)

Cheesy Potato Fondue

Are you looking for unique potato recipes? A cheesy potato fondue is a great appetizer to start your meal. 
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at Foodesigns
Prep10 minutes
Cook20 minutes
Total Time30 minutes
Course Appetizer
Variety Fav(s) Red Fingerling™
Cook Type Stove Top
Dish Type Comfort, Party Food
Quick, Easy, Convenient 30 Minutes or Less
Season Fall, Winter


  • 24 oz. Tasteful Selections® fingerling potatoes
  • Coarse salt and freshly ground pepper, to taste
  • 16 oz. Swiss or Gruyère cheese, shredded
  • 2 tbsp. cornstarch
  • ¾-1 c. dry white wine
  • 1 glove garlic, finely chopped
  • Grated nutmeg, if desired
  • Cornichon pickles


  • Steam the potatoes until tender, about 12-15 minutes; slice in half lengthwise and season with a bit of salt and pepper. Toss the cheese with cornstarch.
  • Pour wine into a medium heavy-bottomed saucepan; stir in garlic. Bring to a simmer over medium-high heat. Gradually add cheese, by the handful, waiting for each addition to melt. Reduce heat to medium; stir constantly until the cheese is completely melted.
  • Arrange the potatoes and pickles on a tray with the pot of melted cheese; serve immediately.

Recipe Tips

If you don’t have a classic fondue pot with a burner underneath, use a tabletop electric or conduction burner to keep the cheese sauce warm enough to stay dippable down to the last bit.
Small French cornichon pickles are a favorite with a traditional cheese fondue, but feel free to serve up small dill or savory gherkin pickles instead. The tangy brininess of pickles is a perfect counterpoint to the rich cheese. A handful of steamed asparagus or broccoli florets can add more color to the serving platter, along with chunks of smoked sausage.
The key to a successful fondue is not only cheeses that melt well, but also ones that complement each other: try using some fontina or gouda with the Swiss, adding a nuttier flavor. Tossing the cheese with some cornstarch helps stabilize the sauce so it won’t separate.