Every festive feast needs a show-stopping side dish, and Mitolo Family Farms has a delicious way to make potatoes the stars of the table. Treat your guests to golden Royal Blue fondants served with a rich, silky cheese fondue – made with quality Australian-grown potatoes, this dish brings a little extra magic to Christmas entertaining.
Mitolo Family Farm’s Fondant Royal Blue Potatoes With Fondue
10
10
minutes30
minutesIngredients
10 10 Mitolo Family Farms Royal Blue Potatoes, peeled
2 Tbsp 2 olive oil
Sea salt and cracked black pepper
60 g 60 butter
250 ml 250 chicken stock
4 4 thyme sprigs
1 1 rosemary sprig
- For the fondue
150 g 150 Gouda, grated
150 g 150 Gruyère, grated
150 g 150 cheddar, grated
2 Tbsp 2 cornflour
250 ml 250 white wine
1 1 garlic clove, minced
1 tsp 1 Dijon mustard
1/2 tsp 1/2 cracked black pepper
Pinch of nutmeg
Method
- Preheat oven to 180°C. Cut potatoes lengthways into 3cm-thick slices, then use a 3cm pastry cutter to cut into rounds. Pat dry with paper towel. Save the offcuts to make a mash.
- Heat olive oil in a cast-iron frying pan over medium-high heat. Add potato rounds, season with salt and pepper and cook until browned on both sides.
- Add butter, chicken stock, thyme and rosemary. Bring to a simmer, then transfer pan to oven.
- Bake for 30 minutes, basting every 10 minutes.
- Meanwhile, combine grated cheeses and cornflour in a bowl, tossing to coat.
- Bring wine and garlic to a simmer in a medium, heavy-based saucepan.
- Gradually add cheese mixture, stirring continuously until melted and smooth.
- Stir through Dijon mustard, pepper and nutmeg.
- Serve fondant potatoes with warm fondue in a small pot, accompanied by fondue forks or skewers.
Notes
- *CHEF’S TIP: If you want to save time and hassle de-seeding a whole pomegranate, you can use thawed frozen pomegranate arils, or look for fresh arils in the cut fruit fridge.
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