Fondue on potato

Comments: This is a quick and easy fondue. It is not a traditional cheese fondue because there is no beer or wine and it is chunky instead of creamy. It is very forgiving and doesn’t require as much attention as many cheese fondues.
Source: The Book of Fondues by Lorna Rhodes

  • 2 tbsp butter
  • 1 large onion, chopped
  • 2 tsp all-purpose flour
  • 2/3 cup low-fat sour cream
  • 2 cups (8 oz) shredded Gruyere cheese
  • 2 cups (8oz) shredded Cheddar cheese
  • 2 tbsp snipped chives

To Serve: small cooked potatoes, mushrooms, apples


1. Melt butter in a large saucepan, add onion and cook 4-5 minutes or until soft but not brown. Cheese and onion fondue

2. Stir in flour; add sour cream and cook 2 minutes. Add cheeses and continue to cook, stirring, until mixture is smooth. (Note – This won’t be completely smooth – the chopped onions will give it a chunky texture.)

3. Add chives and season with pepper. Pour into fondue pot and serve with vegetables noted above. Makes 4-6 servings.