Good Housekeeping / Mike English

Fondue Bread Bowl

Name: Fondue Bread Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 750g (1lb 10 1/2oz) baby new potatoes; 3 tbsp. olive oil; few rosemary sprigs; 1 large round bread loaf, about 400g (14oz); 3 tbsp. cornflour; 325 mL (11fl oz) white wine; 2 garlic cloves, crushed; 200 mL (1/3 pint) double cream; 300g (11oz) Gruyère cheese, grated; 300g (11oz) strong Cheddar, grated; 1 rosemary sprig, leaves picked and finely chopped; Charcuterie; Cornichons

This cheesy Swiss classic fondue is sure to please your guests.

By The GH Kitchen TeamPublished: 11 October 2018

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This Swiss classic will be sure to please your guests. If you can’t get hold of a large bread boule, you can serve the fondue straight from the pan.

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Yields:

12 serving(s)

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Cal/Serv:

319

Ingredients

750g (1lb 10 1/2oz) baby new potatoes
3 Tbsp. olive oil
few rosemary sprigs
1 large round bread loaf, about 400g (14oz)

For the fondue

3 Tbsp. cornflour
325 ml (11fl oz) white wine
2 garlic cloves, crushed
200 ml (1/3 pint) double cream
300g (11oz) Gruyère cheese, grated
300g (11oz) strong Cheddar, grated
1 rosemary sprig, leaves picked and finely chopped

To serve

Charcuterie
Cornichons

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tray, toss potatoes with 1tbsp oil, the rosemary sprigs and generous seasoning. Roast for 40-45min until golden.
2. Step 2Meanwhile, slice top quarter off the loaf (reserve for later). Scoop out soft bread inside, leaving a crusty shell. Roughly tear pulled-out bread into bite-sized croutons. Place bread bowl and torn croutons on a large baking tray. Brush inside of bread bowl with 1tbsp oil and drizzle 1tbsp oil over croutons. Bake for 10-12min until starting to crisp. Remove both from oven and allow to cool slightly.
3. Step 3Meanwhile, make the fondue. Put all the ingredients into a medium pan. Bring up to a simmer, whisking often, and bubble gently until thick – about 10min. Transfer to the bread bowl and top with the bread lid to keep warm (if the fondue won’t all fit into the bowl, keep in the pan and top up as needed).
4. Step 4Serve fondue bowl with the roast potatoes, croutons, charcuterie and cornichons for people to skewer and dip.

PER SERVING without potatoes, croutons, charcuterie:

Calories: 319cals

Protein: 13g

Fat: 26g

Sat fat: 16g

Carbs: 4g

Sugars: 0g

Fibre: 0g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time