Fondue hasselback potato bake
- January 2019
- Serves 6
- Hands-on time 20 min, oven time 1 hour 20-30 min
This dish is a love affair between crisp, roast potatoes and melted cheese – more specifically fondue. It’s a joy to eat and couldn’t be simpler to prepare. Add a sharp dressed green salad and you have a knock-out winter supper.
(We’ve got Gaz Oakely’s vegan hasselback potatoes over here, too.)
- Vegetarian recipes
- 28.2g (17.8g saturated)
- 36g (4.8g sugars)
Any melting cheese would work. Choose your favourite combo or use up cheese you have. We also tried this successfully with 100g each of camembert, taleggio and gruyère.
To stop the knife cutting all the way through the potatoes when you slice them, sit each potato in the bowl of a wooden spoon to slice. It makes the job so simple you’ll have the lot done in 5 minutes
This rich potato and cheese dish needs a ripe and rounded, but not too fruity, white. Go for a mâcon-villages from Burgundy.
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