Ultimate Cheddar Mozzarella Fondue Board with Roasted Veggies and Apples

There’s nothing quite like gathering around a bubbling pot of melted cheese with an array of dippers. This fondue board combines creamy cheddar and mozzarella with roasted potatoes, carrots, green beans, crisp apple slices and toasted baguette pieces. It’s a versatile, crowd-pleasing dish that invites everyone to dip, dunk and enjoy.

Whether you’re hosting a party or looking for a cozy family dinner, this recipe is simple to prepare and endlessly customizable. The roasted vegetables add a hearty touch, while the apples provide a refreshing contrast. Get ready to indulge in molten cheesy goodness!

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

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

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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, trim green beans if necessary. Halve, core and thinly slice apple. Halve and toast baguette; halve crosswise and slice into 1-inch pieces. Place green beans in a large microwave-safe bowl; cover tightly with plastic wrap. Microwave until green beans are bright green and tender, 1-2 minutes. Carefully uncover (watch out for steam!) and toss green beans 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, green beans, 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 make this fondue ahead of time?

Yes, you can prepare the roasted vegetables and slice the apple and baguette in advance. Reheat the fondue gently on the stove, adding a little water or milk if needed.

What if I don't have a fondue pot?

You can serve the fondue directly from the small pot you cooked it in. Just place it on a trivet to keep it warm.

Can I use different cheeses?

Absolutely! Try Gruyère, fontina or a mix of your favorite melting cheeses. Just keep the total amount similar.