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Fondant Royal Blue Potatoes with Fondue

  • 40
  • 10
  • Easy

Ingredients

  • FOR SAUCE

Method

STEP 1

Preheat oven to 180°C. Cut each potato lengthwise to a 3cm thickness, then cut into 3cm rounds with a pastry cutter and pat dry with paper towel.  Save potato offcuts to make a mash.

STEP 2

Heat olive oil in a cast iron frypan, add potato rounds, season with salt and pepper and cook until browned on both sides.

STEP 3

Add butter, chicken stock and herbs, bring to a simmer then transfer to the oven.

STEP 4

Bake for 30 minutes, basting every ten minutes.

STEP 5

Meanwhile, grate the cheeses, place into a bowl, add cornflour and toss to coat.

STEP 6

In a heavy based medium saucepan, bring wine and garlic to a simmer.

STEP 7

Gradually add cheeses, stirring well to ensure the fondue is smooth.

STEP 8

Stir through mustard, pepper and nutmeg.

STEP 9

Serve fondants with the fondue alongside in a small pot with fondue forks or skewers.

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