Ultimate Cheddar and Mozzarella Fondue Board with Roasted Veggies and Baguette

There’s something magical about a pot of melted cheese surrounded by dippers. This fondue board brings together creamy cheddar and mozzarella with a colorful array of roasted potatoes and carrots, tender broccoli, crisp apple slices and crunchy baguette pieces. It’s the ultimate crowd-pleaser for cozy nights in or festive gatherings.

The best part? Everyone can customize their own dipping experience. Whether you prefer a classic potato wedge or a sweet apple slice, every bite is pure comfort. Plus, you can easily add extras like beef tenderloin for an extra-special treat. Get ready to dip, dunk and delight!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Cut potatoes into ½-inch-thick wedges. Toss carrots on one side of a baking sheet with a drizzle of oil, salt and pepper. Toss potatoes on empty side with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While carrots and potatoes roast, cut broccoli into bite-size pieces if necessary. Halve, core and thinly slice apple. Halve and toast baguette; halve crosswise and slice into 1-inch pieces. Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes, tossing halfway through. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper.
3. Meanwhile, heat cream sauce base, cheese roux concentrate and 2 TBSP water (4 TBSP for 4 servings) in a small pot over medium-high heat until steaming and slightly bubbling, 1-2 minutes. Reduce heat to medium. Add cheddar and mozzarella one small handful at a time, alternating and whisking constantly between additions, until melted.
4. Arrange potatoes, carrots, broccoli, apple slices and baguette pieces on a large board or platter. Serve family style with fondue for dipping. Place a trivet or kitchen towel underneath the fondue pot to protect your surface.

Recipe Tips

FAQ

Can I use different cheeses?

Yes! Try Gruyère, fontina or Gouda for a different flavor. Just keep the total amount of cheese the same.

What other dippers work well?

Cooked sausage, meatballs, roasted mushrooms, bell pepper strips or soft pretzels are all excellent choices.

How do I prevent the fondue from separating?

Make sure to add the cheese gradually and whisk constantly. Also, avoid overheating; keep the heat low once the cheese is melted.