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Fondue night, but make it extra cozy. This three-cheese blend turns velvety-smoky on the stove while croissants toast up in garlicky butter for dipping bliss.
It’s a simple, festive appetizer that feels special—perfect for holidays, game day, or a chill winter night with friends.
Ingredients & Notes
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Cheeses (3 melty types): I chose smoked gouda, gruyere, and Swiss cheese.
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Liquid (dry white wine, cider, or low-sodium stock): Wine gives classic tang; non-alcoholic options like cider or stock also work.
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Aromatics: Garlic for warmth; a pinch of smoked paprika or cayenne amps the “smoky.”
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Croissants: Day-old works great. The buttery layers crisp fast and hold sauce better than baguette.
This may come as a shock to a lot of you, but before this dish I was a total cheese fondue newbie. Like I’d really only had steak fondue that was cooked in oil. Cheese fondue was a whole new thing for me.
I guess I have known about cheese fondue for a while now, but for some reason I never actually thought of making it until now. We used to do steak fondue all the time growing up, but I don’t think I have had fondue (at home at least) since my family moved to Colorado eight years ago. I think we just stopped making it because through all the moving we seemed to have lost the fondue pot. Or threw it out (I did a lot of purging when my mom and I went back to Cleveland to clean out our old house for a family to rent – maybe a little too much)?
Anyway, I still don’t have a fondue pot, but I also don’t mind huddling over the warm stove on a cold night, shoveling cheese fondue into my mouth. Especially with buttered croissants.
It really doesn’t get any better.
So here’s the truth. I made this smoky 3 cheese fondue on a total whim one day. I saw a picture of cheese fondue in Martha Stewart Living and thought to myself, “I kind of gotta make that – now”.
I didn’t want to go to the store, so I decided I’d just use the cheeses I had on hand. Lucky for me, I always keep smoked gouda, Gruyère, fontina, brie and swiss in my fridge. Like at all times. Oh, and (truth be told) blue cheese, feta + goat too. Yeah, yeah, I know, let’s just say it’s a good thing the people I feed most often are all pretty active. Otherwise we might be rather large by now.
So I used a large amount of smoked gouda because I love the flavor and then Gruyère and swiss. I almost threw in a little brie, but decided against it because I felt like the brie would have gotten lost in all those strong flavored cheeses. But I did add some truffle oil, simply because I had it and it seemed like the perfect thing for cheese fondue. IT WAS. Truffle oil is so good. I know it’s not cheap, but when you can you should splurge a little and buy some.
Once all the cheese is melted, you need to immediately take some of those buttered, toasted croissants and start dipping, double dipping and then dipping some more.
And speaking of those croissants. Holy freaking wow! Frying them in butter was one of my better ideas. You know how the outsides of a grilled cheese are buttery, crisp and soft all at the same time? Well these croissants are like that only better, because they are croissants, loaded with garlic and basil, and then when dipped in cheese?
You can also serve the fondue with fresh fruit, veggies and seared meats, but let’s just be honest, we all know that buttered croissants and melted cheese together is really where it is at.
FAQ Block
Can I make this without wine?
Yes—use low-sodium stock and add a small splash of lemon juice or cider vinegar for brightness. Add gradually and taste as you go.
Which cheeses melt best for fondue?
Use well-melting cheeses and avoid very aged, dry cheeses. Finely grate and add in small handfuls over low heat for a smooth finish.
How do I keep the fondue from breaking or getting greasy?
Keep the heat gentle once cheese is in; don’t boil. If it starts to separate, lower the heat and whisk in a splash of acid and a bit more warm liquid.
Can I prep the croissants ahead?
Yes—split and brush with garlic butter, then chill. Toast just before serving until the layers are deeply golden and crisp.
Smoky 3 Cheese Fondue with Toasted Garlic Buttered Croissants.
Ingredients
- 12 ounces smoked gouda cheese, cubed
- 8 ounces gruyere cheese, cubed
- 4 ounces swiss cheese, cubed (or swap brie!)
- 2 tablespoons corn starch
- 1/2 teaspoon cayenne pepper
- 1 clove garlic
- 1 1/2 cups dry white wine
- 1 tablespoon brandy
- 1 tablespoon truffle oil, optional
- freshly grated nutmeg
- cooked steak cubes + assorted veggies, for serving
Crispy Garlic Butter Croissants
- 6 large croissants, sliced into sticks
- 6 tablespoons butter, softened
- 2 cloves garlic, grated
- 1/4 cup basil, chopped
Instructions
- To make the fondue, add the cubed cheese to a bowl and toss with the cornstarch and cayenne.
- Rub inside of a fondue pot with garlic; discard garlic. Pour the wine, brandy and truffle oil (if using) into the fondue pot, and place over medium-low heat. When liquid starts to bubble, start adding the cheese by the handful, stirring until melted and combined. Season with nutmeg and pepper. Keep over low heat until ready to serve.
- To make the buttered croissants, combine the butter, garlic and basil in a small bowl, spread both sides of the croissants with the butter. Heat a skillet over medium heat, once hot, add the toast and cook for 3-4 minutes per side or until lightly toasted and garlic fragrant. Flip and cook another 2-4 minutes.
- Serve immediately with the fondue + assorted veggies.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Bonus points if you make this over the weekend. This is totally weekend food, and this weekend you get an extra day!
Love your recipes but had a little difficulty with the croissant bread sticks. Mine never did get stiff enough for optimum dipping. What did I do wrong. They were grilled nicely but sorta wimpy.
Thanks for your help!
HI! I would recommend slicing the thinner next time. It sounds likes your croissant may have been thick and maybe extra light and buttery too? They might just need a longer cooking time. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
OK, so I am making this tomorrow for a wine tasting at my home. I have several additional food items as well, but keep going back and forth with doubling this recipe… Most of the 15 guests chose this as something would be eating. I am doing the cooked steak on Skewers as well as a skewered “crouton” for dipping. Exactly how much fondu will this be when the recipe is completed? About 2 cups? 3? I would love your suggestions!!
Hey Alison! This will end up being around 2 cups of fondue. If you are serving 15, I might double the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
We have a family tradition of making fondue every New Year’s Eve. I found this recipe and new instantly that this was the recipe to end out 2017. Holy smokes!!! What a great recipe! I used the brie instead of swiss because I am a sucker for brie. And…. steak bites??? Wow! I have never had that combo with fondue before. This recipe will be used again in the near future. Thank you for positing this great idea!
Thank you so much Megan! I am so glad you like this recipe and hope you have a great New Year!
Love that you used so much smoked gouda. I will too! (:
Oh wow this looks amazing, it is way too hot in Australia in the moment for this, but as soon as it hits winter I am going to stuff myself silly on this!
Thanks Kirsty!
Oh my god- SHUT UP. This looks amazing and I am now utterly starving. I love the thought of dipping cubes of filet in the fondue. Had that at a restaurant before and it was SO good. This is on my short list to try soon.
THANK YOU!!!
I understand that it makes up a large component of the recipe process but i would like to know if there is a possible alternative for the alcohol ?
Just use chicken broth, that will work great! 🙂
Hi !
I’m French, living next to the Swiss, and I want to tell you some things about the Fondue.
In France, we never never use croissants into the Fondue recipe. Never. We use just bread or Baguette, cut into cubes. But I think it’s a good idea, and next time I’ll try it ! I like what comes out of the ordinary.
Let’s talk about cheeses ! In France (and Swiss), there are as many recipes as there are regions, and many varieties of cheese.
Into my region, we often use 3 cheeses :
– Comté (THE cheese of Franche-Comté region – it’s look like Gruyère, stronger and with more flavor)
– Abondance (a mountain cheese like Comté, but with different flavour)
– Gruyère for “wires cheese” (or Emmental, but this cheese has no flavour and it looks like plastic…), or Beaufort (a mountain cheese like Abondance) for more flavour
Aaaaaaand with these cheeses, we use :
– a pinch of nutmeg
– and a glass of Kirsch (cherry Brandy)
And sometimes, when the bread is hard to dive into the Fondue (it’s the end Y_Y), we break an egg into the Fondue, we mixing, and we savor the mixture on our bread.
FYI : The real Gruyère never has holes (but Emmental yes).
Goodness! That dipping sauce looks perfectly to-die-for!
Thanks Jennifer! 🙂
I LOVE fondue…it is our Christmas Eve tradition, a super cheesy, boozey fondue with crusty bread! It’s definitely a once in awhile kind of deal for us, but it is soooo good! I love your version, I am totally obsessed with smoked gouda and I bet it is amazing in fondue…and with fried croissants…seriously!!!!
Thank you! Sounds like a great tradition!
OMG!! Butter croissants with cheese fondue.. only in America!!
Maya (from Switzerland)
Thanks so much! Hope you have a fun weekend!
And now I’m going to dream of this fondue tonight! And those buttered croissants – you’ve outdone yourself!
Thanks Laura!
How did you know I was making fondue for Valentine’s but didn’t have a recipe? YUM. And yes on the steak. I bought some today to dip!
Toasty croissants and fondue? Looks and sounds divine Tieghan!
Croissant toast? Are you kidding me? This is beautifully dangerous!