Three Cheese Fondue

The week between Christmas and New Year's might be one of our favorites. We've had a chance to rest and (somewhat) recover from the holiday craziness, soak up time with family and friends, and start looking toward the next year with a fresh set of ideas, inspirations and goals. One of those goals MIGHT be starting Whole 30, but before we do that, we must share our favorite New Year's Eve meal. 

As much fun as it is to go out, we've discovered that the best New Year's Eve plans include three things - bubbles (the kind you drink), friends and fondue. Whether you are hosting a fancy dinner party or a casual night of football by the fire, fondue is the perfect party fare. 

Our go-to recipe comes from Ali Larter, by way of Food & Wine Magazine. Three kinds of cheese make it extra creamy, and a splash of sparkling wine certainly doesn't hurt. Ali serves her fondue with cornichons and sliced fennel, alongside the traditional cubed bread, and we like rounding out the meal with an assortment of salamis and roasted potatoes. Serve with your favorite bubbly (but really, any festive drink will do!), and ring in the new year knowing that the diet can wait just a little bit longer. 


Three Cheese Fondue - adapted from Ali Larter for Food & Wine


  • 1/2 pound Gruyère cheese, shredded
  • 1/2 pound Swiss cheese, shredded
  • 2 ounces Brie—rind discarded, cheese cut into small chunks
  • 1 1/2 tablespoons all-purpose flour
  • 1 garlic clove, halved
  • 1 1/4 cups dry sparkling wine
  • Kosher salt
  • Freshly ground pepper
  • Cornichons, cubed bread, sliced fennel, assorted salamis and roasted potatoes, for serving


In a bowl, toss the cheeses and flour together. Rub the inside of a fondue pot or an enameled cast-iron casserole with the cut sides of the garlic. Add the sparkling wine and simmer over moderately low heat for three minutes. Add the cheese in small handfuls, stirring constantly until melted before adding the next handful. Stir in the nutmeg. Remove from the heat and season with salt and pepper. Serve hot with cornichons, bread and fennel.

Make Ahead

The fondue can stand at room temperature for 4 hours. Let cool slightly, then press plastic wrap directly onto the surface. Remove the plastic before reheating.

Our team wants to wish everyone a very Happy New Year! We can't to share more fun recipes with you in 2018!