This dish is so easy and absolutely fantastic! We like to brown the potatoes a bit first, double the spices, except salt, and sometimes use a couple of yams in place of regular potatoes. Thanks so much for this recipe!

Reviewed On: Dec. 6, 2010

This recipe hardly needs another review, but it was truly that wonderful! I made this for the first visit by the future in-laws (particularly for my fiance's super-picky father) and it was a huge hit with everyone. I did make the following changes for various dietary and other reasons: 1 cup white wine for the red, no beans other than green, no pasta -- used potatoes, no spinach -- used cabbage, added bay leaves and parm. cheese rind, increased stock by quite a bit and used more of the called for spices, and made it one day in advance, which definitely seemed to improve the flavor. Thanks so much for this recipe!

Reviewed On: Feb. 2, 2010

This fondue was wonderful. 4 stars instead of 5 since I added a jar of artichoke hearts, lessened the amount of cayenne pepper, added some lemon juice, and increased the amount of wine. Per the suggestions of other reviewers, I simmered minced garlic cloves and part of a (Somerset Sweet) onion in the wine first. Then I added the cheeses and milk and proceeded with the recipe. Completely awesome with broccoli and pumpernickel bread!

Reviewed On: Jan. 6, 2010