Cheese Dishes: Valais Tomato Fondue

Valais Tomato Fondue


  • salt and pepper to taste
  • 1 tbsp. olive oil
  • 2 tsp. Maizena cornflour
  • 2 tbsp. tomato puree
  • 1 pinch sugar
  • 3 dl tomato juice
  • 3 clove of garlic
  • 700 g raclette cheese
  • 0.25 tsp. thyme
  • 1 dl red wine (Valais)
  • 1 tbsp. grappa
  • 1 kg waxy potatoes boiled in their skins, freshly cooked
Order the ingredients from COOP@home


Heat the oil in the caquelon, press and add the garlic, sweat briefly. Add the tomato juice, puree and sugar, bring to the boil, then remove the caquelon from the hob. Grate the cheese, add to the hot tomato sauce one portion at a time. Melt on a medium heat while stirring, add the thyme.

Combine the cornflour and wine, keep stirring and add to the fondue, bring to the boil, add the grappa, season, serve immediately.

Serve: Peel the hot potatoes one portion at a time if desired, cut into quarters, place on a plate. Pour the fondue over them in batches. Keep the rest of the fondue simmering on a low heat at the table on a rechaud. Stir occasionally with a spatula.


  • Cheese Dishes
  • 35 mins Preparation/cooking time: ca. 35m
  • Servings For 4 people
  • Nutrition 862 Kcal