Gruyère Cheese Fondue for 2

A deliciously gooey cheese fondue made with Gruyère, cheddar, parmesan and white wine, served with crispy garlic butter miniature potatoes.

Ingredients

75g mature cheddar

150g Gruyère

50g parmesan

150ml white wine 

2 tsp cornflour 

200g miniature potatoes

1-2 garlic cloves, minced

Handful of fresh parsley

30g butter, melted

2 tbsp dried mixed herbs

Method

1. Heat your oven to 200C/180C fan/gas 6

2. In a large bowl, add the miniature potatoes, sea salt, melted butter, garlic, parsley, mixed herbs and a tsp of parmesan and mix until all the potatoes are coated

3. Lay the potatoes out on a baking tray and cook for 30-40 minutes 

4. Alternatively air fry them for 15-20 minutes on 200 degrees 

5. For the fondue, add the white wine and cornflour to a saucepan on a medium heat and mix until it forms a paste 

6. Reduce to a low heat, add in all of the cheese and stir continuously until smooth and melted, season with sea salt and black pepper

7. To serve, pour the cheese mixture into a fondue and arrange the potatoes aside it

*please note - you can keep the cheese fondue on a low heat to simmer but serve immediately. Do not reheat once cooled as it won't have the same consistency