Classic Alpine Fondue with Wine, Garlic, and Three Kinds of Cheese


  • 1 1/2 cups dry white wine
  • 2 tsp minced Garlic
  • 1/2 tsp grated nutmeg or ¼ground nutmeg
  • Up to 1/2 tsp ground black pepper
  • 8 oz shredded Gruyère
  • 6 oz shredded Fontina
  • 2 oz shredded Raclette cheese
  • 1 1/2 tbsp cornstarch
  • Bite- sized cubed baguette
  • Small broccoli florets
  • grape tomatoes
  • Halved baby carrots
  • Cubed cored green apple
  • Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 10 minutes.
  • As the pot heats, pour the wine into the insert set in a 3-, 5-, 6-, or 8-quart Instant Pot. Stir in the garlic, nutmeg, and pepper. Continue heating until simmering, about 5 minutes. Meanwhile, toss all the cheeses with the cornstarch in a large bowl until evenly coated.
  • When the wine is simmering, stir in the cheese. Cook, stirring all the while, until the cheese melts and the mixture starts to bubble, about 2 minutes.
  • Turn off the heat and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack to stop the cooking. Serve at once with cubed baguette, broccoli florets, grape tomatoes, baby carrots, and green apple for dipping (as well as long fondue skewers or bamboo skewers to keep your fingers out of the hot fondue). If the mixture begins to solidify, set the insert back into the pot and turn the SAUTÉ function to MEDIUM, NORMAL, or CUSTOM 300°F (and for 5 minutes) to loosen the fondue again, stirring all the while (although it won’t take the full 5 minutes).
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