Truffle Cheese Fondue Little Potatoes
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A truffle cheese fondue douses little potatoes to create a fast and indulgent holiday appetizer!!
  • 1½ lbs. The Little Potato Company Chilean Splash Potatoes
  • 1 garlic clove, sliced in half
  • ½ cup dry white wine
  • 6 oz. gruyere cheese, grated
  • 2 oz. fontina cheese, grated
  • ½ Tbsp. cornstarch
  • ½ tsp. black truffle oil
  • Truffle salt
  • White pepper
  • Fresh nutmeg
  • Freshly ground pepper and salt
  1. Place potatoes in a medium pot and fill with water to just cover, salt to taste. Boil for 15 min. or until fork tender.
  2. Meanwhile, mix the grated cheese with the cornstarch and set aside. Rub the garlic in a small saucepan and then discard. Add the wine and bring to a boil. Reduce heat to medium low and in handfuls, add the cheese while stirring continuously with a wooden spoon. Continue until all cheese is melted. Add the truffle oil, pinch of truffle salt, pinch of white pepper and a grating of fresh nutmeg to taste.
  3. When the potatoes are done, drain. Slice in half or quarters, depending on the size, using a tea towel if needed as they are hot. Place on a serving platter. Pour the fondue over the top and season with a fresh grating of pepper. Serve immeditately.
Recipe by Noshing With the Nolands at