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)
- 1kg waxy potatoes (we used charlotte)
- 50g butter, melted
- 12 small bay leaves
- 1 whole garlic bulb, halved horizontally
- 1 red onion, sliced
- 2 tbsp red wine vinegar (ideally cabernet sauvignon)
- Pinch of sugar
- 200g raclette or appenzeller cheese, grated (see tips)
- 100g comté or emmental cheese, grated
- 125ml whipping cream
- 125ml dry white wine
- 2 splashes kirsch (or brandy)
- Salad of peppery/bitter green salad leaves, such as rocket and chicory, dressed in a classic sharp vinaigrette
- Cornichons to serve
You’ll also need…
- 26cm shallow casserole with a lid
- Heat the oven to 200°C/180°C fan/gas 6. Make vertical slices along each of the potatoes, not quite all the way through and 0.25cm apart (about a pound coin’s thickness – see tips). Arrange the potatoes in the casserole and brush all over with half of the melted butter.
- Slot the bay leaves between gaps in the potatoes, nestle in the garlic bulb halves and season well with sea salt and black pepper. Bake for 1 hour until tender and golden brown, brushing again with the melted butter halfway through.
- Meanwhile, put the sliced onion in a glass or ceramic bowl with the vinegar, sugar and a couple of pinches of salt. Set aside to quick-pickle.
- Once the potatoes are ready, remove the casserole from the oven and put on a heatproof worktop or trivet. Scatter over half the grated cheese, drizzle over half the cream and wine, then top with half the quick-pickled onion. Hold your thumb over the bottle of kirsch and sprinkle it on top. Repeat the layers with the rest of the cheese, cream, wine and onion, and add another splash of kirsch.
- Cover the casserole with the lid and return to the oven for 10-15 minutes until the cheese is melted and oozing, then remove the lid and cook for 10-15 minutes more to reduce the wine. Serve with a sharp dressed green salad, with the cornichons on the side.
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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