16 Fondue and Raclette Recipes: Cheese Fondue, Broths and Dipping Sauces

Mayo, honey, mustard, curry, orange and sriracha is all it takes. Nothing to cook, and every bowl goes in a different direction. Set them out in little dishes and let everyone at the table pick their favorite dipping sauce.

A beef broth built with amber beer and red wine, with thyme and bay leaf. It simmers fast and has way more depth than the boxed stuff. It’s better on the salty side, so taste it before anyone starts dipping!

The base-camp cheese fondue, made with a blend of cheeses and dry white wine. The secret is to never let it boil, so it stays silky instead of splitting. Serve it with your favorite dippers and keep an eye on it.

A beef broth with carrots, celery and tomato paste, deglazed with a bold beer. Reducing the beer first before adding the stock gives it real depth. Made for beef, venison or elk, with whatever vegetables you like.

Not a pot fondue, but smoked cheese and parmesan bites with a double breading and a gooey center. Bake or air fry them. The freezer trick is what keeps the cheese from escaping while they cook.

A chicken broth made with beer, leek, fresh ginger and a touch of honey. Lighter and more fragrant than the beef version, it’s made for pork, shrimp and chicken. Perfect when you want a break from red meat!

Mayo, beer, Dijon mustard, garlic and smoked paprika, no cooking needed. It stands up to stronger meats like beef, lamb or moose. Let it rest in the fridge so the flavors come together, or serve it right away if you’re in a hurry.

A Swiss cheese fondue with oyster mushrooms sautéed in shallot and garlic, then splashed with beer. The mushrooms give it an earthy, woodsy flavor that regular fondue doesn’t have. And the cheese pouch soaked in hot water slides right out of its box.

Seared beef with peppers and onions, a spicy mayo and raclette cheese broiled until bubbly. A loaded sub that drips everywhere. You can slice the vegetables and make the mayo the day before to keep things fast.

Smoked cheeses melted with slowly cooked onions and a splash of blonde beer. You only reduce the beer enough to concentrate the flavor, no further. This is the fondue for people who find the classic a little too polite.

Cauliflower, crispy bacon and a raclette cheese béchamel under a crunchy breadcrumb top. No water pooling at the bottom of the dish, because the cauliflower gets drained well first. A gratin that steals the show from the meat.

Thinly sliced potatoes, crispy pancetta, leek and onion cooked down in beer, and a farmhouse cheese melting over the top. A local take on tartiflette that actually warms you up in November.

Dry-rubbed flank steak, grilled and sliced thin, with arugula, spicy mayo and melted raclette cheese between two golden slices of bread. A grilled cheese that’s anything but ordinary and eats like a real meal.

Garlicky mashed potatoes with mozzarella and gruyère that really stretches when you lift it. Fresh tome cheese is nearly impossible to find here, so this uses cheeses you can get anywhere. Bring the cheese to room temperature first.

Toasted bread, ham and a beer-melted cheddar sauce with whole-grain mustard, broiled until golden. No roux, and the mixture is a little runny, which is exactly right. Rub the bread with garlic while it’s still hot.

Baby potatoes boiled, smashed, then roasted until crisp all over with Italian herbs and garlic powder. The perfect side for a fondue or raclette night. The whole family loves them.