Fondue gratin

Name: Fondue gratin
Yield: Serves 10
Cuisine: French recipes
Ingredients: 800g floury potatoes, chopped into small chunks; Knob of butter; 2 onions, finely sliced; 2 garlic cloves, crushed; 300g good quality country bread, stale, torn into bite-size chunks; 200g appenzeller cheese, grated; 150g emmental, grated (or vegetarian alternative); 150g gruyère, grated (or vegetarian alternative); 450ml whipping cream; 150ml dry white wine; 2 splashes of kirsch

Published: 31 Oct 13
Updated: 18 Mar 24

Test kitchen approved

This fondue gratin recipe makes a warming, satisfying family dish – a guaranteed crowd-pleaser.

Serves 10
Takes 25 min to make, 1 hour 10 min to cook

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Ingredients

800g floury potatoes, chopped into small chunks
Knob of butter
2 onions, finely sliced
2 garlic cloves, crushed
300g good quality country bread, stale, torn into bite-size chunks
200g appenzeller cheese, grated
150g emmental, grated (or vegetarian alternative)
150g gruyère, grated (or vegetarian alternative)
450ml whipping cream
150ml dry white wine
2 splashes of kirsch

Method

Preheat the oven to 170°C/fan150°C/gas 3½. Bring a large pan of water to the boil, then cook the potatoes for 6-7 minutes. Drain, then spread out on kitchen paper and leave to steam for a few minutes until cool enough to handle.
Meanwhile, melt the butter in a frying pan, add the onions and cook gently for 5 minutes. Add the garlic and cook for another 5 minutes until the garlic is fragrant and the onions are translucent but not coloured.
In a 2.5 litre gratin dish, scatter half the bread and half the potatoes in a layer, then top with half the onions and half the cheeses. Season well with salt and pepper and drizzle over half the cream and half the wine. Hold your thumb over the bottle of kirsch and sprinkle a little over everything. Repeat the layers with the rest of the bread and potatoes, onions and cheeses, cream and wine, and another splash of kirsch. There should be a good layer of cheese and cream at the top.
Transfer to the middle of the oven and bake for 1 hour or until golden, bubbling and crisp on top. Leave to stand for 5 minutes, then serve with cornichons, pickled onions, a bitter salad, if you like.

Recipe from December 2013 Issue

Nutrition

Nutrition: per serving

Calories: 536kcals
Fat: 36.1g (22.2g saturated)
Protein: 18.8g protein
Carbohydrates: 30.5g (3.9g sugars)
Fibre: 2.4g
Salt: 1.2g salt

delicious. tips

Layer up the gratin in the morning and chill until ready to cook in the evening
To ‘stale’ fresh bread, cut into chunks, then spread on a baking sheet and put in the oven at 120°C/fan100°C/gas ½ for 5-10 minutes until the edges are crisp but not coloured.

Kirsch is a clear morello cherry liqueur. A few splashes will give dishes an authentic fondue flavour.

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Fondue gratin

Ingredients

Method

Nutrition

delicious. tips

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