Leftover Cheese Fondue Broccoli-Cauliflower Bake

On Valentine’s Day, Garrett and I made a Classic Cheese Fondue and happily dipped broccoli, crusty bread, and apples until we were more than full. The fondue was delicious—but even after dinner, there was still over half a pot of cheese left.

So what’s a girl to do?

Make a Leftover Cheese Fondue Broccoli-Cauliflower Bake, of course. Not a single bit of cheese went to waste, and the vegetables somehow tasted even better the second time around.

Why You’ll Love This Leftover Cheese Fondue Bake

• A simple, cozy way to use leftover cheese fondue

• Turns leftovers into a brand-new meal

• Easy side dish or light main

• Perfect for winter dinners and meal prep

Tips for the Best Results

• Don’t overcook the vegetables before baking. They’ll soften more in the oven

• Use sturdy crackers for the topping so they stay crunchy

• This dish reheats beautifully for lunch the next day

Make Leftover Cheese Fondue Broccoli-Cauliflower Bake! No cheese went to waste and the veggies tasted better than ever!

What you’ll need:
1/2 recipe of Cheese Fondue, cold and grated
1 head Cauliflower, chopped into 1 inch pieces
1 larger head Broccoli, chopped into 1 inch pieces
Butter
1/2 cup crushed Crackers (I used some Ritz and Multigrain Bretons)
Salt and Pepper

Preheat oven to 350°F and grease a 2 quart baking dish with butter.

After we had our Cheese Fondue, I placed the pot in the fridge overnight to go back to solid cheese instead of ooey gooey melted goodness. The next day it had turned into a harden blob of cheese, which was much easier to grate.

Meanwhile, steam the vegetables on the stove top or in the microwave until they are al dente, so that they have a little bit of bite left.

Drain the veggies and place them in the greased casserole dish. Season with a little salt and pepper and then sprinkle cheese and cracker crumbs over top.

The cheese came back to life with all the flavour from the night before and the crumbs gave it some extra crunch. It was a huge hit at our house and there was barely any leftovers for me to steal some for lunch!


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Leftover Cheese Fondue Broccoli-Cauliflower Bake

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Ingredients

• 1/2 recipe of Cheese Fondue, cold and grated
• 1 head cauliflower, chopped into 1 inch pieces
• 1 larger head broccoli, chopped into 1 inch pieces
• Butter
• 1/2 cup crushed crackers
• Salt and Pepper taste

Instructions

1. Preheat oven to 350°F and grease a 2 quart baking dish with butter.
2. After enjoying the cheese fondue, place the pot in the fridge overnight. Once chilled, the fondue will firm up and be much easier to grate.
3. Steam the broccoli and cauliflower on the stovetop or in the microwave until al dente—they should still have a bit of bite.
4. Drain the vegetables well and transfer them to the prepared baking dish.
5. Season lightly with salt and pepper, then sprinkle the grated cheese fondue evenly over top.
6. Finish with the crushed crackers for a crispy topping.
7. Bake for 30–40 minutes, or until the top is golden brown and bubbling.

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