Preparing Potatoes For Cheese Fondue: A Tasty Guide

Preparing potatoes for cheese fondue is a simple process. First, cut the potatoes into 1-inch pieces, leaving the skin on. Then, boil the potatoes in salted water until they are tender, which should take around 6-12 minutes. Drain the potatoes and toss them with olive oil, parsley, salt, and pepper. Finally, serve the potatoes with a warm cheese fondue. The fondue can be made by heating oil in a saucepan, adding onions and sautéing until soft, then adding cream, cream cheese, Parmesan, and Gruyère. Whisk the mixture until smooth, and season with nutmeg, salt, and pepper.

Choosing the right potatoes

First, consider the type of potatoes available to you. For cheese fondue, waxy potatoes with a lower starch content are generally preferred over starchy potatoes. This is because waxy potatoes hold their shape better during cooking, resulting in a firmer texture that is ideal for dipping. Look for potato varieties such as Yukon Gold, Red Bliss, or Yellow Finn. These varieties have a creamy texture and a thin skin that is easy to pierce with a fork or skewer.

Next, pay attention to the size of the potatoes. For fondue, you'll want to choose potatoes that are on the smaller side, such as new potatoes or fingerling potatoes. These smaller potatoes are not only the perfect size for dipping, but they also tend to have a higher ratio of skin to flesh, which adds a nice textural contrast. When preparing the potatoes, cut them into uniform, bite-sized pieces. This ensures that they cook evenly and are easy to pick up with a fondue fork or skewer.

The colour of the potato skin can also make a difference in your final dish. Red-skinned potatoes, such as those specified in some cheese fondue recipes, add a nice touch of colour to your dish. Moreover, the thin skin of red-skinned potatoes is edible and provides a source of fibre and nutrients. However, feel free to experiment with different potato varieties, such as purple or gold potatoes, to add some extra colour and variety to your fondue platter.

Lastly, when selecting potatoes, always choose ones that are firm and smooth, with no signs of sprouting or greening. Avoid potatoes that have wrinkles, soft spots, or cuts, as these may indicate that the potatoes are past their prime. By choosing fresh, high-quality potatoes, you'll ensure that your cheese fondue is absolutely mouthwatering!

Preparing the potatoes for cooking

Start by selecting the right type of potatoes. For cheese fondue, it is recommended to use waxy potatoes with a lower starch content, such as red-skinned potatoes or fingerling potatoes. These varieties hold their shape better during cooking and have a creamier texture, making them ideal for dipping.

Wash and peel the potatoes, if desired. Some recipes call for unpeeled potatoes, as the skin can add texture and flavour to the dish. However, if you prefer, you can peel the potatoes using a vegetable peeler or a small, sharp knife.

Cut the potatoes into uniform, bite-sized pieces. Most recipes suggest cutting the potatoes into 1-inch pieces. This size allows the potatoes to cook evenly and makes them easy to pick up and dip into the fondue.

Place the cut potatoes in a large saucepan and cover them with water. You will need about 6 cups of water for every pound of potatoes. Add a pinch of salt to the water to enhance the flavour and bring it to a boil over high heat.

Reduce the heat to medium and continue cooking the potatoes until they are just tender. This usually takes around 6 to 12 minutes, depending on the size and type of potato. You can test their doneness by piercing them with a skewer or a sharp knife; the potatoes should offer a little resistance but should not be too hard.

Once the potatoes are cooked, drain them in a colander and return them to the warm pot. Drizzle a small amount of olive oil over the potatoes and gently toss them to coat. This will help to keep them from sticking together and add a subtle flavour.

At this stage, you can also season the potatoes with salt and pepper to taste. Give them a final toss to ensure an even coating of oil and seasoning.

Your potatoes are now ready to be served with the warm cheese fondue! For an elegant presentation, place the potatoes on a platter and spear each one with a small skewer. Arrange the fondue in a decorative bowl, and you're ready to enjoy this delicious treat!

Cooking the potatoes

The first step in preparing potatoes for cheese fondue is to cut them into uniform pieces. For larger potatoes, cut them into 1-inch pieces. If you are using smaller baby potatoes, simply cut them in half. You can also use a combination of different types of potatoes, such as russets, purple potatoes, and fingerling potatoes, for a colourful and varied dish.

Once your potatoes are cut, you will need to boil them. Combine the potatoes with water and salt in a large saucepan. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are just tender when pierced with a fork or skewer. This should take around 6 to 12 minutes, depending on the size and type of potato. Be careful not to overcook the potatoes, as you want them to hold their shape and not fall apart when dipped in the fondue.

After boiling, drain the potatoes in a colander and return them to the warm pot. Drizzle the potatoes with a small amount of olive oil to prevent them from sticking together and to add a bit of shine. At this point, you can also transfer the potatoes to a bowl and toss them with extra-virgin olive oil and chopped fresh parsley. Season the potatoes with salt and pepper to taste.

If you are preparing the potatoes ahead of time, you can cover and refrigerate them until ready to serve. When you are ready to serve, reheat the potatoes in an oven at 350°F for about 10 minutes, or until they are warmed through.

Finally, arrange the potatoes on a platter and spear each one with a skewer. This will allow your guests to easily pick up the potatoes and dip them into the warm cheese fondue.

Making the cheese fondue

Ingredients

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 cup whipping cream, plus 2 tablespoons
• 1 (8-ounce) package cream cheese, room temperature
• 1 cup freshly grated Parmesan cheese (about 2 ounces)
• 1/2 cup packed grated Gruyère cheese (about 1 1/2 ounces)
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste

Method

Heat the olive oil in a heavy medium saucepan over medium heat. Add the chopped onion and sauté until soft, which should take about 4 minutes. Reduce the heat to low and add the cream, cream cheese, Parmesan, and Gruyère. Whisk the mixture until smooth, which should take about 3 minutes. Stir in the nutmeg and season with salt and pepper. Remove from the heat.

Alternative method

Add the grated cheese to a blender and pour hot heavy cream on top. Blend, starting at low speed and slowly turning up the speed, until the cheese is fully melted and incorporated. This method is customisable—you can use anything from blue cheese to cheddar.

Serving the fondue

To serve the fondue, place the potatoes on a platter and spear each with a skewer. You can also garnish the cooked potatoes with chives. Set the cubed bread on the platter, balancing the colours between the bread and potatoes. Arrange the cooked broccoli, asparagus, and cherry tomatoes between the potatoes and bread. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms, and pickled onions near the dipping station for accompaniments.

If you don't have a fondue pot, simply put the fondue in a decorative microwavable bowl and serve it warm. When the fondue gets too cold, rewarm it in the microwave. Set out a small bowl for the used skewers.

Frequently asked questions