Cheesy Potato Fondue
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at fooddesigns
Prep Time: 10 min | Cook Time: 20 min | Serves: 6
- 24 oz. Tasteful Selections® Potatoes (Recipe favorites: Red Fingerling or Sunset Fingerlings)
- Coarse salt and freshly ground pepper, to taste
- 16 oz. Swiss or Gruyère cheese, shredded
- 2 tbsp. cornstarch
- ¾-1 c. dry white wine
- 1 clove garlic, very finely chopped
- Grated nutmeg, if desired
- Cornichon pickles
Steam the potatoes until tender; slice in half lengthwise and season with a bit of salt and pepper. Toss the cheese with cornstarch.
Pour wine into a medium heavy-bottomed saucepan; stir in garlic. Bring to a simmer over medium-high heat. Gradually add cheese, by the handful, waiting for each addition to melt. Reduce heat to medium; stir constantly until the cheese is completely melted.
Arrange the potatoes and pickles on a tray with the pot of melted cheese; serve immediately.
- If you don’t have a classic fondue pot with a burner underneath, use a tabletop electric or conduction burner to keep the cheese sauce warm enough to stay dippable down to the last bit.
- Small French cornichon pickles are a favorite with a traditional cheese fondue, but feel free to serve up small dill or savory gherkin pickles instead. The tangy brininess of pickles is a perfect counterpoint to the rich cheese. A handful of steamed asparagus or broccoli florets can add more color to the serving platter, along with chunks of smoked sausage.
- The key to a successful fondue is not only cheeses that melt well, but also ones that complement each other: try using some fontina or gouda with the Swiss, adding a nuttier flavor. Tossing the cheese with some cornstarch helps stabilize the sauce so it won’t separate.