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My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps food and mountain dishes!

Fondue Savoyarde

A classic Savoyard fondue recipe with 3 cheeses, white wine and garlic!

Course Main Course
Cuisine French, Swiss
Prep Time 0 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Calories per serving 976 kcal

Ingredients

  • 1 ⅔ lbs grated cheese (750 g), comté, emmental and beaufort
  • 2 fresh French baguettes diced
  • 2 cups dry white wine (480 ml)
  • 1 small garlic clove peeled
  • nutmeg
  • pepper

Instructions

  1. 1) Slice the garlic in half and rub the sides of a large saucepan with it. Then get rid of the garlic.

  2. 2) Pour the dry white wine in the pan and place it over medium heat until boiling. Season with a pinch of pepper and nutmeg.

  3. 3) Once boiling, turn the heat lower and add a handful of the grated cheese mixture to it. Stir well using a wooden spoon and let the cheese melt. Don’t let the cheese boil, keep it to a light simmer.

  4. 4) Then gradually add more handfuls of the grated cheese. Keep stirring well. The cheese sauce should become thicker but it should still be runny enough.

  5. 5) Once all the cheese is melted, take the pan off the heat and pour the melted cheese sauce in a warm fondue bowl over a large flame. Dip the diced bread in the melted cheese and enjoy!

    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps food and mountain dishes!