Cheese Fondue With Roast Potatoes & Pickles
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Cheese Fondue With Roast Potatoes & Pickles
Recipe By Michael Weldon
Ingredients
1 kg Coles baby red royal potatoes, quartered and boiled until tender
Squeaky Gate extra virgin olive oil
sea salt
Fondue
1 garlic clove
500 g Coles Finest gruyere cheese, grated
250 g Coles Finest emmental, grated
1 cup white wine
1 tbsp dijon mustard
1 tbsp corn flour
½ lemon, juice
1 tbsp brandy
¼ tsp Coles ground nutmeg
¼ tsp white pepper
To Serve
½ cup cornichons
½ cup Coles white cocktail onions
Method
Preheat an oven to 210 degrees (C). In a large roasting tray, dress the potatoes with olive oil and sea salt. Place in the oven and cook until golden brown.
Rub a saucepan with a clove of garlic. Add in both types of cheese, white wine, mustard, corn flour, lemon juice, brandy, nutmeg and pepper. Place the saucepan over a medium heat, mix together to melt and cook out until the mixture slightly thickens. This should take around 10 minutes. Once cooked, keep warm.
Once the potatoes are roasted, place onto a large platter with the cornichons and pickled onions on the top or on the side. Serve the fondue warm preferable over a low heat.
