MG 1965 small 1

Skillet Fondue for Two

by Julie Hartigan of Cooking w/Julie
Cozy up with your sweetie for a romantic night in! No need for a fondue pot to whip up our so-easy and luscious fondue featuring a balanced blend of imported Swiss, Gruyere, and Brie cheeses. Just add classic fondue dippers and a bottle of wine and your date night is complete!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 2 people


  • 1 tsp olive oil
  • 1 small clove garlic minced
  • 1/4 cup dry white wine
  • 2 TB heavy cream
  • 1 cup shredded imported Gruyere cheese
  • 1 cup shredded imported Swiss cheese
  • 1/2 cup brie rind removed, cubed
  • Fresh thyme for garnish
  • Assorted fondue dippers such as crostini, cubed focaccia, cherry tomatoes, broccoli, cured meats, cubed apples or pears


  • Heat olive oil over medium heat in a small oven-proof sauté pan or skillet. Add garlic and cook for 1 minute. Add wine, increase heat to high, and cook until wine is nearly evaporated. Whisk in cream and cheeses. Set oven or toaster oven broiler to high and adjust rack to 6” away from heat. Broil cheese mixture for 2-3 minutes or until melted and bubbly, stirring once halfway through. Garnish with thyme and serve immediately.
Keyword imported brie, imported gruyere, imported swiss cheese, skillet fondue for two