Smashed Potatoes with Wagon Wheel Fondue
- 3 1/2 pounds small Yukon Gold or fingerling potatoes, scrubbed
- Kosher salt
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper
- 2 tablespoons chopped thyme
- 1 tablespoon chopped rosemary
- 12 garlic cloves, smashed
- 1 1/2 cups heavy cream
- 9 ounces Cowgirl Creamery Wagon Wheel, raclette or imported Fontina cheese, shredded (3 cups)
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1/4 cup crème fraîche
- Small parsley leaves, for garnish
Preparation time 30mins
Cooking time 80mins
Adapted from FOODANDWINE.COM
1 COOK THE POTATOES Preheat the oven to 400°. In a small pot, cover the potatoes with water. Add salt, bring to a simmer and cook until the potatoes are tender, about 10 minutes. Drain the potatoes and spread them out on 2 baking sheets to cool slightly. Lightly crush the potatoes so that they split at the sides but remain intact.
2 Drizzle the olive oil over the potatoes and season with salt and pepper, carefully turning to coat. Sprinkle the thyme, rosemary and garlic on top. Roast the potatoes for about 30 minutes, flipping them halfway through, until golden and crisp; discard the garlic.
3 MEANWHILE, MAKE THE FONDUE In a saucepan, bring the cream just to a boil. Put the cheese in a heatproof bowl set over a saucepan of simmering water. Stir in the hot cream until the cheese is melted and smooth. Stir in the egg yolks, butter and crème fraîche and cook over low heat, stirring, until thickened, about 10 minutes. Let cool slightly.
4 Arrange the potatoes on a platter and drizzle with a little of the cheese fondue. Garnish with parsley and serve with the remaining fondue.