Yukon Gold Skins With Jalapeño Three-Cheese Fondue

By Joelene

Ingredients

• For fondue:
• 5 Yukon gold potatoes, washed and dried
• 1 tablespoon chopped fresh rosemary
• Sea salt to taste
• Vegetable oil or coating
• 1 teaspoon oil
• 4 seeded and diced jalapeños
• 1/2 teaspoon chopped garlic
• 1/4 cup Chardonnay wine
• 1 cup heavy cream
• 1/4 cup plus 2 tablespoons cream cheese
• 1/4 cup shredded Cheddar cheese
• 1/4 cup grated Romano cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse black pepper

Preparation

Step 1

To prepare potatoes, slice each in 1/4-inch coins. Season with rosemary, sea salt and oil. Place coins on a baking sheet and bake at 450 degrees for 25 minutes or until golden brown, crisp on the outside and soft in the middle. Keep warm until serving.

For fondue dip, heat a saute pan on medium-high heat, and when hot, add the teaspoon of oil. When the oil is hot, add diced jalapeño and garlic. Saute for 2-3 minutes, then deglaze with white wine, scraping bits of garlic and jalapeño off the bottom of the pan. Next, add the heavy cream and reduce heat to low. Simmer until the sauce thickens enough to coat the back of a wooden spoon.

Add the three cheeses, salt and pepper, and cook on low heat, stirring constantly until a creamy texture is reached.

Pour fondue in a bowl and serve with roasted Yukon gold potatoes.

Makes 10 to 12 servings.