FREE SHIPPING OVER $100 | BUY NOW, PAY LATER WHEN YOU CHECKOUT WITH PAYPAL PAY IN 4
Junk Food Fondue
PREP: 10 minutes
TOTAL TIME: 20 minutes
Chill out and dip a skewer of tater tots into molten cheese.
Cheese is great—one of life’s most perfect foods. Tater tots are also pretty great. And pigs in a blanket. With their powers combined, I give you...junk food fondue! Satisfy all of your cravings at once with a pot of molten cheese, a combination of Gruyère, fontina, and sharp cheddar. Our donabe-style claypot is the ideal vessel to keep things warm and melty if you don’t own an actual fondue pot. Just put it in the center of the coffee table, sprawl out on the couch—preferably in a Tie-Dye For Robe—and just chillll. Pro tip: Shred all of your cheese by hand! I know it's tempting to buy pre-shredded, but it has anti-caking agents that prevents you from getting a nice, smooth, melty fondue.
2 cups (8 ounces) shredded Gruyère or Swiss cheese
1 cup (4 ounces) shredded sharp cheddar cheese
2 tablespoons cornstarch
1 clove garlic, cut in half
1 cup dry white wine, such as Sauvignon Blanc
½ teaspoon kosher salt
¼ teaspoon dry mustard powder
For the dippers, all cooked and skewered:
Cooked pigs in a blanket
Prepare the dippers: Bake tater tots, pigs in a blanket, and chicken nuggets according to package directions. Toast bread, if making. Add a few to skewers for dipping, either multiple items on one skewer or separate skewers of each individual dipper.
Make the fondue: Combine all the cheeses in a large bowl and toss thoroughly with the cornstarch. Rub the inside of a medium (about 4-quart) saucepan or our donabe-style claypot with the cut sides of the garlic; discard clove. (This adds the flavor of garlic to the fondue without bits of garlic inside, making it super smooth!) Over medium-low heat, bring the wine, salt, dry mustard powder and cayenne to a low simmer in the garlic-rubbed pot.
A little at a time, whisk in the cheeses until the fondue is smooth, making sure each handful of cheese is thoroughly melted before adding the next batch, decreasing the heat as needed to prevent the fondue from getting too hot. (If the fondue gets too hot it will turn gritty or break, so be sure to watch your flame to keep it as low as possible!)
Transfer the fondue to a fondue pot (if you have one) or just leave it on the stove on the lowest possible heat setting, stirring occasionally. Serve with dippers of your choice and eat immediately. If your fondue hardens, just reheat over a low flame.