Italian Fondue

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 6 servings
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2 tablespoons butter

2 tablespoons fresh sage, finely chopped

2 tablespoons all-purpose flour

1 1/4 cups dry white wine

1 (16-ounce) jar Alfredo sauce

1 (8-ounce) package shredded four-cheese Italian blend (provolone, Parmesan, Romano, and Asiago cheeses)

Bread slices, for dipping

Red potatoes, cooked and diced, for dipping


  1. Melt butter in a heavy large saucepan over medium heat. Add sage and cook until butter is golden brown, about 2 minutes. Whisk in flour and cook for 1 minute. Whisk in wine and simmer for 2 minutes. Whisk in Alfredo sauce. Gradually add cheese, whisking until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish or ceramic bowl. Serve with bread and potatoes.