Fondue is the perfect party or Christmas recipe to serve up as a crow-pleasing centrepiece because let's face it, who doesn't like oodles of melted cheese? This recipe is so easy to do that you can have it prepped and warming through in your pan in under ten minutes. Plus, this fondue recipe will keep warm and melted for ages on a very low heat - so you don't need to worry about it as you're greeting your guests before your dinner party. We've used mini roast potatoes in this recipe but cheese fondue goes well with so many different dippers - crusty bread, garlic croutons and raw crunchy veg batons are all delicious alternatives to potatoes.
HOW TO MAKE CHEESE FONDUE
Heat the oven to 200C, gas 6. Tip the potatoes into a large roasting tin, drizzle over the olive oil and toss with the thyme and pinch of sea salt. Roast for 20-25 minutes until cooked through and golden.
Meanwhile, mix together the cheese and cornflour. Rub the base of a pan with the garlic then discard. Add the wine to the pan and heat until simmering gently. The trick is to add the cheese gradually, stirring all the time - like making risotto. As it melts, add another handful of cheese. Once all the cheese has been incorporated and the mixture has thickened, stir in the Calvados. Serve as a dip with the potatoes.
- 750g baby new potatoes
- 2tbsp olive oil
- 3 sprigs of thyme
- 100g Comte, grated
- 100g Gruyere, grated
- 100g Emmental, grated
- 2tsp cornflour
- 1 garlic clove
- 350ml dry white wine
- a small glass of Calvados or kirsch
Top Tip for making Fondue With Roast New Potatoes
The beauty of a cheese fondue recipe is that you can use any alcohol you like to thin out the dip! Try wine or beer if you fancy a change.
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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