Fondue is Swiss comfort food that cooks itself at the table, turning one wheel of cheese into a warm, silky bath for bread and vegetables. With only cheese on the shelf, this version keeps the focus on the star ingredient and turns a small amount into something generous and convivial for two.

Serves 2. 25 minutes, 15 at the stove.

About 590 calories a serving, 35 g protein, 30 g carbohydrate, 38 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 8 ounces of Swiss cheese into small cubes or thin shards so it melts evenly. Slice the half loaf of bread into bite-sized pieces and cut the 1 pound of vegetables into sticks and florets.
2. Heat 1 tablespoon of butter in a fondue pot or small heavy skillet over medium-low heat. Add 1 minced clove garlic and stir until fragrant, about 1 minute.
3. Add the 8 ounces of cheese in three batches, stirring after each addition until melted and smooth. When all the cheese is melted and the sauce is creamy, taste and add 1/4 teaspoon salt and 1/8 teaspoon pepper, adjusting to taste.8 min
4. Transfer the fondue to a fondue pot with a heating element or keep it on the stovetop over very low heat. Serve the bread and vegetables on a plate alongside, giving each diner a small fork or skewer for dipping.

Note Swap white wine for butter for a more classic fondue if you have it on hand. Fondue is best eaten hot and fresh, though leftover cheese sauce keeps refrigerated for up to three days and can be reheated gently over low heat and thinned with a splash of milk. Serve with a green salad on the side or light sparkling cider to cut the richness.