EEE Cooks: Easy Cheese Fondue (Recipe)

Easy Cheese Fondue

We are inspired by an old Bon Appetit recipe to vary our traditional wine-based cheese fondue to an easy cream and cream cheese based version. It is easy to mix the cheeses together and the flavor of the different cheeses meld nicely.

Servings and Times

Serves: 6

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Tools and Appliances

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Alternate Preparations: Cheese Fondue

Ingredients

1 teaspoon extra-virgin olive oil

1 large shallot

1 cup heavy, pasteurized, plus more for thinning cream

8 ounces light cream cheese (Neufchatel)

½ cup Gruyere cheese

1 cup Parmigiano-reggiano cheese

whole nutmeg

salt & pepper

canola oil

all-purpose flour

fingerling potatoes

asparagus

Italian table loaf bread

hot giardiniera

We start by heating the oil in a medium pot over low heat. We halve and peel our shallot and mince half of it, yielding about a tablespoon. We thinly slice the rest of the shallot.

We add the minced shallot to the oil and cook over medium-low heat, stirring occasionally, until the shallot is softened. We add the cream, cream cheese, and the grated cheeses and whisk. We continue to whisk and heat until the mixture is smooth and hot. We grate in a little nutmeg using our microplane, thin with a tablespoon more of the cream, and season with salt and pepper. We keep the cheese fondue over low heat while we ready the garnish.

We heat two inches of canola oil in our Dutch oven until it reaches 360° F. We lightly sprinkle the sliced shallot with flour and fry for a minute in the hot oil until golden brown and crispy. We drain with our spider and place on a paper-towel lined plate and sprinkle with salt.

We serve the cheese fondue in a large chafing dish with roasted asparagus, roasted potatoes, bread cubes, and hot giardiniera.

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