Fondue Valaisanne à la Tomate

We are continuing our A Taste of the Alps Series, where we bring you recipes straight from mountain huts in the Alps. This week we are introducing a delicious Tomato Fondue from the Valais (Wallis) region of Switzerland. I love fondue and this was even more delicious than anticipated. This dish does not require any special equipment.

This recipe was sent to us as a link by the Auberge du Mont Blanc, which serves a very similar recipe. The Auberge du Mont Blanc lies on the Swiss side of the Tour du Mont Blanc in the quaint village of Trient.


  • 1 Tbsp. olive oil

  • 3 cloves of garlic

  • 3 dl. (1.5 Tbs.) tomato juice

  • 2 Tbsp. tomato puree

  • A pinch of sugar

  • 700 g. (8.7 oz.) raclette cheese - this is really any cheese that melts well, we used mostly gouda with some emmentaler cheese (known as swiss cheese in the U.S.)

  • ¼ tsp. thyme

  • 2 tsp. cornstarch

  • 1 dl. (1/2 Tbs.) red wine

  • 1 Tbsp. grappa

  • Salt and pepper to taste

  • 1 kg. freshly cooked baby potatoes with skin for serving


  1. Heat the oil in the pot, briefly heat the crushed garlic

  2. Add the tomato juice, the puree and the sugar

  3. Bring to a boil, remove the fondue pot from the heat

  4. Coarsely grate the cheese, gradually adding it to the hot tomato sauce

  5. Melt over medium heat while stirring

  6. Add the thyme

  7. Mix the cornstarch with the wine and pour into the fondue while stirring

  8. Bring to a boil, add the grappa, adjust the seasoning and serve immediately

For serving:

  1. Peel the cooked potatoes

  2. Cut them in quarters and place them on plates

  3. Pour a portion of fondue over them

  4. Simmer the rest of the fondue in the pot at the table. Stir from time to time

  5. Dip the potatoes in fondue

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