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Cheese and beer fondue with dipping platter recipe

Cheese and beer fondue with dipping platter recipe

1 rating

Gather everyone round the table and tuck into this gooey, indulgent cheese fondue. The creamy, rich dish is an excellent partner for the bitter notes of Staropramen. Mix and match what dippers you serve - fresh veg gives a good, sweet crunch, whilst cold meats pair well with the beer. See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 610 calories / serving

Ingredients

For the potatoes

  • 550g Maris Piper potatoes, cut into 2.5cm pieces
  • 2 tbsp sunflower oil​
  • sprig of fresh rosemary, leaves torn​

For the fondue

  • 1 garlic clove, peeled and left whole​
  • 500g grated cheese, such as Emmental and Gruyere or Gouda cheese​
  • 3 tsp cornflour​
  • 250ml Staropramen beer​
  • 1 tbsp wholegrain mustard​

Fondue dippers (to serve)

  • 1 ciabatta loaf​
  • seasonal vegetables for crudites, such as yellow beans or regular green beans, small and colourful carrots, red peppers and celery
  • a selection of charcuterie, such as bresaola, German style salami and saucisson
  • 100g drained cornichons​
Shop ingredients
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    2545kj
    610kcal     31%

  • Fat

    34g 49%

  • Saturates

    18g 88%

  • Sugars

    2g 2%

  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 42.9g Protein 29.8g Fibre 2.9g

Perfect pairing...

Perfect pairing...

Staropramen is a perfectly balanced, light lager with a smooth, well-rounded flavour that leaves your palate with a soft malty taste before finishing with a gentle bitterness.

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Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Chop the potatoes into 2.5cm pieces. Place on a baking tray and drizzle over the sunflower oil, season with salt and pepper. Roast for 35 mins until golden brown and crispy.​ 
  2. Meanwhile, prepare the fondue. Using a small pan or fondue dish, rub the inside of the pan with the garlic clove. Add the cheese and cornflour to the pot, and mix together along with the garlic clove. Stir in the beer and mustard then place on a low heat. Bring to a simmer, stirring often, and stir until the cheese has melted and thickened. 
  3. 15 mins before the potatoes are ready, sprinkle over the rosemary and place the ciabatta in the oven to crisp up.​​ 
  4. Arrange the fondue dippers on a large platter decoratively. Remove the bread from the oven, cut into small pieces or leave it whole for people to tear as they wish.​​ 
  5. Serve the fondue immediately with the dippers, keeping the fondue warm on a very low flame.​​ 

See more Cheese recipes

Tips​

Ciabatta is great for the dipping because it has lots of holes that soak up the fondue.​

Choose whichever veg your prefer, we enjoyed the crunchy texture of the vegetables.​

If your fondue is not served over heat, it is worth reheating it every few minutes to keep the texture. If the cheese starts to set again, reheat and mix well.​

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