Melty cheese fondue pot

Melty cheese fondue pot

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(8 ratings)

Prep: 10 mins Cook: 28 mins


Serves 4 - 6

If you love dunking into a gooey baked brie or camembert, this cheeseboard-inspired dip is for you

Nutrition and extra info

Nutrition: per serving (6)

  • kcal310
  • fat25g
  • saturates16g
  • carbs8g
  • sugars5g
  • fibre0g
  • protein14g
  • salt1.2g


  • 200g brie, rind removed, roughly chopped
  • 100g cream cheese (not light versions)
  • 100g gruyère, rind removed, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 2 tbsp grated parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tsp cornflour
  • few thyme sprigs, leaves picked and roughly chopped
  • 100g caramelised onion chutney
    Apple & cranberry chutney in three jars



    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…

  • crusty bread, to serve


  1. Put the brie, cream cheese, gruyère, half the parmesan, the milk and cornflour into a food processor, and blitz until smooth. Stir through the thyme and a little black pepper. Spoon the chutney into an ovenproof baking dish (ours was 15cm round) and spread it over the base. Top with the cheese mixture, spread to cover the chutney, then scatter over the remaining parmesan. It can now be covered with cling film and chilled for up to 3 days.

  2. Heat oven to 160C/140C fan/gas 3. Put the baking dish on a baking tray and cook for 25 mins until bubbling. Turn the grill to a medium-high setting and grill for 2-3 mins or until golden brown and crispy on top. Remove from the oven and leave to cool for 5 mins before serving with crusty bread for dunking.

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Comments, questions and tips

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Frantic Flapjack
3rd Aug, 2020
This is so so good. I can't recommend it highly enough. I've made it a few times. The last time I served with minted new potatoes and a green salad.
20th Feb, 2017
Made this for two by halving ingredients and baking in individual dishes. Absolutely lovely either as starter or cheese course with a difference and dead easy to boot!
20th Jun, 2015
Absolutely divine! Had it as a starter for a casual dinner supper. People were fighting over it. Fair to say, there was none left. Served it with some special, crusty bread. Mmmmm.
27th Jan, 2014
One word AMAZING!!! Cooked this to go alongside steak and chips and was lovely and gooey to dip into, one for the recipe binder.
30th Dec, 2013
So easy to make...but you just can't stop eating it! I didn't need to grill as it was nicely brown when it came out of the oven. I didn't add more liquid as although it is very thick when it goes into the oven, the finished result is lovely and gooey!
Ryan Legge
12th Dec, 2013
An easy simple fondue which will work beautifully with the some Christmas cheeses from the Stamford Cheese Cellar. Delicious!
Sarahjenkins25's picture
2nd Dec, 2013
Made this for a dinner party starter. Doubled it up to serve 8. Went down a treat. I did have to add a tad more milk though. Will be making it again!!
Suzanna Unwin
1st Dec, 2013
This fondue was excellent, if rather filling. It looked quite thick in the preparation stage, and was messy to put in the dish/s, but was an excellent consistency when cooked. I did not bother with the grill as it browned beautifully, but I found raw veg less filling than crusty bread
17th Dec, 2013
Any suggestions for a wine to go with as our starter on Christmas Day? Thanks!
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