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Valais Tomato Fondue from Switzerland

A tasty alternative to the classic fondue is this version with cheese, red wine and strained tomatoes, which is served with small potatoes.. Ingredients

  • 30 g butter
  • 1 garlic clove, halved
  • 1 onion, finely chopped
  • 400 g tomatoes, diced or chopped from the can, drained
  • 500 g Valais Raclette AOP, grated
  • 300 g Gruyère AOP, grated
  • 2,5 dl Valais white wine
  • 4 teaspoons corn starch, spread
  • 1 glass of water
  • Pepper, nutmeg
  • 600 - 800 g potatoes


  1. Melt the butter in the caquelon. Briefly sauté the garlic, onions and tomatoes and deglaze with the white wine. Add the cheese and bring to the boil over a low heat, stirring vigorously. Dissolve cornstarch in the cherry or water and add while stirring. Bring to the boil again briefly and season with pepper and nutmeg.
  2. Place the Caquelon on the Rechaud. Cut the potato into pieces on the plate according to size. Pour the fondue over it with a ladle and enjoy.

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