Make This Cheese Fondue With Mini Potato Dippers Recipe Your New Festive Tradition
You probably think you read the headline for this article wrong… I mean, fondue? What is this, a Mad Men retro party? Fondue used to be all the rage in the ’60s and ’70s, but has massively fallen out of favor in our carb-phobic times. Well, I say Christmas is the right time to embrace this delicious, rich, cheesy dish — after all, it is meant for sharing, and what is Christmas for if not getting together with friends and catching up over a steaming pot of fondue and a few glasses of wine?
Ingredients:
For the fondue
- 1 large garlic clove
- 1 cup dry white wine
- 7 ounces grated Gruyère cheese
- 7 ounces grated Emmental cheese
- 2 Tablespoons dry Marsala wine or kirsch
- 1/8 teaspoon freshly ground black pepper
- pinch freshly grated nutmeg
For the potatoes
- 10 1/2 ounces mini new potatoes, scrubbed clean
- 1 Tablespoon olive oil
- salt and pepper to season
Additional dipping suggestions
- crusty bread cut into small cubes
- carrots, celery and peppers, cut into sticks
Instructions:
- Preheat the oven to 400 degrees Fahrenheit. Put the potatoes in a roasting bag and add the oil and seasonings. Seal the bag and roast for 30 minutes or until the potatoes are fork tender. Alternatively, put oil in the roasting tin and place in the oven until hot. Add the seasoned potatoes and roast until tender. For an even easier option, simply boil the potatoes until tender.
- Rub the garlic clove over the bottom and sides of a small deep pot.
- Add the wine and bring to a simmer over low heat. Do not allow the wine to come to a boil — it should be just hot enough to melt the cheese.
- Gradually add the cheese, about 1/4 cup at a time, stirring constantly in a figure eight. Continue until all the cheese is added and melted.
- Stir in the Marsala and add the seasonings. Transfer to a fondue pot, which will keep it warm when ready to serve.
- Serve the fondue with the potatoes on the side.
Preheat the oven to 400 degrees Fahrenheit. Put the potatoes in a roasting bag and add the oil and seasonings. Seal the bag and roast for 30 minutes or until the potatoes are fork tender. Alternatively, put oil in the roasting tin and place in the oven until hot, add the seasoned potatoes and roast until tender. For an even easier option, simply boil the potatoes until tender.
Rub the garlic clove over the bottom and sides of a small, deep pot.
Add the wine and bring to a simmer over low heat. Do not allow the wine to come to a boil — it should be just hot enough to melt the cheese. Gradually add the cheese, about 1/4 cup at a time.
Keep adding the cheese, stirring constantly in a figure eight. Continue until all the cheese is added and melted. Stir in the Marsala and add the seasonings.
Transfer to a fondue pot, which will keep it warm when ready to serve. Serve the fondue with the potatoes on the side.
Hey, holiday calories don’t count toward your daily allowance, so dip away ;)
