A truffle cheese fondue coats Little Potatoes to create a fast and indulgent holiday appetizer!
Equipment
- Medium pot
- Small saucepan
- 1.5 lbs Little Potatoes
- 1 garlic clove, sliced in half
- 1/4 cup dry white wine
- 6 oz Gruyère cheese, grated
- 2 oz fontina cheese, grated
- 1/2 Tbsp cornstarch
- 1/2 tsp black truffle oil
- (To taste) truffle salt
- (To taste) white pepper
- (To taste) fresh nutmeg
- (To taste) freshly ground pepper and salt
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Instructions
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Step 1
Place potatoes in a medium pot and fill with water to just cover, salt to taste. Boil for 15 minutes or until fork tender.
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Step 2
Meanwhile, mix the grated cheese with the cornstarch and set aside. Rub the garlic in a small saucepan and then discard. Add the wine and bring to a boil. Reduce heat to medium low and in handfuls, add the cheese while stirring continuously with a wooden spoon. Continue until all cheese is melted. Add the truffle oil, pinch of truffle salt, pinch of white pepper and a grating of fresh nutmeg to taste.
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Step 3
When the potatoes are done, drain. Slice in half or quarters, depending on the size, using a tea towel if needed as they are hot. Place on a serving platter. Pour the fondue over the top and season with a fresh grating of pepper. Serve immediately.
