• Potatoes 4
  • Flour
  • Salt • 1 kcal
  • Water
  • For the fondue
  • emmental cheese 250 g
  • aged cheese 200 g
  • Starch 1 tbsp
  • Garlic 1 clove
  • White wine 250 ml
Calories refers to 100 gr of product

If you love potatoes, and you love cheese, then you’ll love this Potato Fondue recipe! It’s a great recipe to make for your friends or family, and might just become your new Saturday night favorite. It’s also perfect for cooler months, and definitely a bowl of comfort food, It’s not difficult to make, you just need a handful of ingredients: potatoes, wine, cheese (and lots of it!), and flour. The Emmental and aged cheese add the right consistency (stretchy) and flavor (from the aged cheese), so you have just the right balance. The result? Cheesy, rich flavor, with a smooth stretchy cheese. Serve with crunchy potatoes and you’re in for an alternative treat to the classic cheese fondue!

What is Fondue?

Fondue is a traditional recipe that consists of melted cheeses served in a big pot where everybody can dip food such as potatoes, vegetables or bread. This dish dates back to '60s and '70s, but it still remain one of the most delicious comfort food to share with family and friends.

How to make Potato Fondue

To make this Potato Fondue, you first need to prepare your potatoes because the cheese fondue cooks quickly, and needs to be served immediately. Peel and shape your potatoes into large square shape by cutting off the sides. Use two chopsticks to carefully slice the top part of the potato in small squares (do not cut through). The potatoes are then covered with flour and fried in a pot with medium-hot oil until golden and cooked through.

Finally, prepare the cheese fondue. Heat the wine until it starts to boil. Add handfuls of grated cheese, and stir through after each addition. The cheese should be melted and fully incorporated into the mixture. Once all the cheese is added, it’s ready to serve!

Recipe Tips

– If you don’t want to fry the potatoes, you can also bake them. Cut them however you want (you can use the same method as in this recipe), drizzle with olive oil, and bake until golden. You can also serve it with steamed potatoes.

– If you don’t have Emmental, you can use: Swiss cheese, fontina, or gruyere.

– You can also serve the dish in the traditional fondue way, leave the cheese sauce in the pot. Add potato cubes to a skewer and fry, and dip it into the cheese sauce.

– Don’t have potatoes? No problem. Serve the cheese sauce with your favorite roasted veggies or cubed, cooked meat or chicken.

Leftover sauce can be served with any vegetables or cooked steak (you can even use it as a dipping sauce for sandwiches!).

– Feel free to serve your cheese fondue with anything else: skewered vegetables, charcuterie or even a green salad.

Can I store Potato Fondue?

Leftover fondue can be stored in the refrigerator (in an airtight container) for up to 5 days. You can also pour the cooled cheese fondue in a resealable plastic bag, press out all the air and seal. Store in the freezer for up to 3 months. To use, thaw in the refrigerator overnight, then heat in a small pot. Serve with freshly baked potatoes.


Peel the potatoes and slice off the slides to create a square shape potato.

Use two chopsticks to cut the potatoes into a grid without cutting completely.

Place the potatoes in a bowl, add salt and water, rinse.

Coat each potato with flour.

Fry in medium-hot oil until golden brown.

Crush garlic, and spread in the pot.

Pour in the white wine.

Grate the cheeses into a large bowl. Add the starch and mix through.

Add the cheese (one handful at a time) to the wine and stir after each addition. Continue until all the cheese is added and fully incorporated.

Pour over the cubed, fried potatoes and serve immediately.