Name: Truffle cheddar fondue with potatoes in blankets and cornichons
Total time: 2700 s
Yield: 6
Ingredients: 24 baby new potato; 24 rasher smoked streaky bacon; 2 tablespoon truffle olive oil; 175 millilitre white wine; 1 tablespoon lemon juice; 450 gram Gruyère; 450 gram truffle cheddar; 1 teaspoon cornflour; to taste cornichons

Step 1

Preheat the oven to 160°C/180°C fan. Parboil the potatoes (24) until tender, then wrap them in streaky bacon (24 rashers) , drizzle with the truffle olive oil (30 mL) and roast for 40 minutes, until crispy.

Step 2

Meanwhile, heat 125ml of the white wine (175 mL) and the lemon juice (15 mL) in a heavy-based saucepan. Add the gruyère (450 g) and truffle cheese (450 g) to the pot, handfuls at time, stirring constantly. Add the remaining wine and cornflour (3 g) and cook until smooth and creamy.

Step 3

Serve the pan of fondue in the middle of the table with the potatoes, cornichons (to taste) and crudités for dipping.

Truffle cheddar fondue with potatoes in blankets and cornichons

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