2 cups Gruyere, grated
2 cups fontina, grated
1 tbsp cornstarch
3/4 cup chicken broth
1/2 tsp garlic, chopped
1 tbsp lemon juice
crusty French bread, torn into pieces
broccoli florets, (raw or steamed)
red sweet pepper, strips
steamed mini potatoes
slices of cooked chicken, or steak
slices of apple
slices of pear
Place cheese and cornstarch in a sealable bag and toss to coat. Combine chicken stock, garlic and lemon juice in a fondue pot over medium-low heat. (If you don't have a fondue pot, you can prepare it ahead of time on the stove, using a small heavy-bottomed pot.
For the party, set the pot on a rack over a few tea lights to keep warm.) When stock begins to bubble, reduce heat to low and begin adding cheese a handful at a time, whisking gently until melted and fully combined. You may need to increase the heat to get all the cheese melted, but don't bring to a boil. Keep warm over low heat until ready to serve. Offer a variety of dippers to make a full meal.
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