Baked fondue with potato and pickle dippers

Baked fondue with potato and pickle dippers

  • Serves 4 as a snack or sharing starter
  • Easy

Three types of melted cheese, hot potatoes and little gherkins on sticks... what's not to love? It's got weekend written all over it

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Try our cheese fondue recipe then check out our easy mac and cheese.

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Ingredients

  • cheddar, gruyère or Jarlsberg 100g, grated
  • cornflour 2 tsp
  • full-fat soft cheese 100g
  • brie, camembert or taleggio 100g, rind cut off and chopped
  • whole milk 1 tbsp
  • chives chopped to make 1 tbsp, plus extra to serve

TO SERVE

  • cooked baby new potatoes
  • gherkins cut into bite-sized pieces
  • baby silverskin pickled onions

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Toss the grated cheese with the cornflour in a bowl. Gradually mash in the remaining cheeses and milk until fairly uniform, then stir in the chives and season. Tip into a small ovenproof dish, even out and bake for 20-25 minutes or until bubbling and golden. If you want a little more colour, flash briefly under the grill. Sprinkle the chives on top and serve with the new potatoes and pickles on skewers for dipping.

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Nutritional Information

  • Kcals 261
  • Fat 21.9g
  • Saturates 13.8g
  • Carbs 3.1g
  • Sugars 0.9g
  • Protein 13.1g
  • Salt 0.9g
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