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Baked fondue with potato and pickle dippers

Name: Baked fondue with potato and pickle dippers
Total time: 30 min
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; cooked baby new potatoes; gherkins cut into bite-sized pieces; baby silverskin pickled onions

30 minutes
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

By Janine Ratcliffe

Published: May 21, 2020 at 12:06 pm

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

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.