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Potato Fondue For a Few

  • Prep Time:
  • Cook Time:
  • Servings:


Potato Ingredients:
  • Klondike Petite Mini Red & Yellow Potatoes – cut in half
  • 1 tsp garlic powder
  • Olive Oil
  • Salt & Pepper
Fondue Ingredients:
  • 12 oz Lager Beer (or non-alcoholic beer)
  • 1 tbsp Mustard
  • 4 cups grated Sharp Cheddar Cheese
  • 2 tbsp Paprika
  • 1 Tbsp Cornstarch
  • 1 tbsp water

Preparation Steps

Potato Directions:
  • Preheat oven to 400F.
  • Place halved potatoes onto a baking sheet lined with parchment paper, drizzle with olive oil and sprinkle with garlic powder, salt, and pepper (to taste). Toss to coat and combine.
  • Bake potatoes for 15-20 minutes or until potatoes are just fork-tender. Important tip: you want potatoes fully cooked, but not fall apart when dipping into fondue cheese.
Fondue Directions:
  • Combine beer, mustard, and paprika into a saucepan over medium heat and stir. Bring to a low boil.
  • Add cheese – less than a cup cup at a time, whisking constantly to melt and combine cheese mixture before adding more cheese.
  • Mix water and cornstarch in a small bowl to dissolve cornstarch. Add to cheese mixture and simmer for 1-2 minutes until thickened.
  • Transfer to a fondue pot (if you have one) or to a preheated cast-iron skillet. Cast-iron holds it heat very well but be careful! Place skillet over a thick kitchen towel, trivet, or oven mitts.