Baked Potato Fondue and Heirloom Tomato Panzanella Salad with Red Potato Crisps and a Champagne Vinaigrette
(I made this up as I went along so the measurements are all eye-balled)
Pre-heat the oven to 375F
Butter 2 shallow ramekins (I used creme brulee dishes)
thinly slice baby red potatoes (enough to make a layer in each dish)
smash 2 garlic cloves
place the potato slices and the garlic cloves in a small sauce pan and cover with white wine (I used sauvignon blanc)
Poach until the potatoes can be pierced with a fork but not fall apart.
In the mean time shred 4 ounces of muenster and 6 ounces of emmentaler. reserve 2 ounces of the emmentaler.
layer the potatoes in the dishes
remove the garlic cloves and discard. remove all but 1/2 cup of the wine.
combine 1tbs of cornstarch with 1 tbs of cognac, set aside.
over low heat combine the 1/2 cup of wine with the shredded cheeses. stir until melted and add the cognac/cornstarch mixture. heat until thickened.
remove the cheese sauce from the heat and crumble in 2 ounces of a mild blue cheese and stir until melted.
ladle the cheese sauce over the potatoes. top with the remaining 2 ounces of emmentaler and bake until golden brown (about 20 minutes)
While the fondue is baking, slice a baguette and toast lightly in the oven.
Heirloom Tomato Panzanella Salad with Red Skin Potato Crisps and Champagne Vinaigrette.
in a blender (or with a whisk)
1/8 cup extra virgin olive oil
1/8 cup champagne vinegar.
1 tsp honey
1 tsp dijon mustard
pinch of salt and pepper
whiz until emulsified
lettuce of your choice (i used red & green oak lettuces)
heirloom cherry tomatoes, halved
cube a crusty bread (i used a baguette)
warm some extra virgin olive oil in a saute pan with crushed garlic
add the bread cubes and toast
heat 1" of canola oil in a heavy bottomed pot. shave slices of red potato with a vegetable peeler and fry in the hot oil until very crisp, drain on paper towels and lightly salt (i used sea salt)
combine all salad ingredients and lightly dress. (you shouldn’t have any dressing left in the bottom of the bowl when you are done eating)
I’ve never made it before, but I will definitely be making it again. It was really good and could easily be made in advance (refrigerate the filled, unbaked dishes and then pull them out to bake off later in the day) This would be really good to serve for a special occasion or a dinner party (couples could split a dish)
The potatoes really took on the taste of the wine & garlic. poaching them first made the texture fantastic. At first Bri questioned the potatoes being in the dish, but once he scooped some onto the toast he said they really made the fondue something special.