Foolproof Swiss Fondue

If you don’t have a fondue pot, transfer fondue to a slow cooker or casserole with a warming unit. Serve with bread cubes.

Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 6


  • 1 clove garlic, peeled and halved
  • 2 1⁄2 Tbsp. all-purpose flour
  • 1 cup vegetable broth
  • 2⁄3 cup evaporated milk
  • 1⁄2 tsp. brandy extract
  • 2 oz. shredded Swiss cheese
  • 2 Tbsp. grated Parmesan cheese
  • 3 oz. cream cheese, cubed
  • 1⁄8 tsp. ground black pepper
  • 1⁄8 tsp. ground nutmeg
  • 1 loaf crusty French bread, cubed


  • Rub the inside of a fondue pot or saucepan with cut sides of the garlic. Discard the garlic.
  • Whisk flour and 1⁄4 cup of the broth in a measuring cup until blended. Add the remaining broth and milk to the pot, and heat over low heat until very hot but not boiling.
  • Whisk in the extract and the flour mixture. Cook, stirring constantly, 2 to 6 minutes. Stir in Swiss, Parmesan, and cream cheeses, pepper, and nutmeg. Cook, stirring constantly, until the cheeses melt and the mixture is very smooth.