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–+ servings

Truffle Cheese Fondue Little Potatoes

Tara Noland
A truffle cheese fondue douses little potatoes to create a fast and indulgent holiday appetizer!!
5 from 6 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine American
Servings 4 servings

Ingredients
 

  • 1 1/2 lbs. The Little Potato Company Chilean Splash Potatoes
  • 1 garlic clove sliced in half
  • 1/2 cup dry white wine
  • 6 oz. gruyere cheese grated
  • 2 oz. fontina cheese grated
  • 1/2 Tbsp. cornstarch
  • 1/2 tsp. black truffle oil
  • Truffle salt
  • White pepper
  • Fresh nutmeg
  • Freshly ground pepper and salt

Instructions
 

  • Place potatoes in a medium pot and fill with water to just cover, salt to taste. Boil for 15 min. or until fork tender.
  • 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.
  • 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.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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