Baked fondue with potato and pickle dippers
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a snack or sharing starter
Skip to ingredients
Ingredients
- 100g cheddar, gruyère or Jarlsberg, grated
- 2 tsp cornflour
- 100g full-fat soft cheese
- 100g brie, camembert or taleggio, rind cut off and chopped
- 1 tbsp whole milk
- chopped to make 1 tbsp chives, plus extra to serve
TO SERVE
- cooked baby new potatoes
- cut into bite-sized pieces gherkins
- baby silverskin pickled onions
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Toss the grated cheese with the cornflour in a bowl. Gradually mash in the remaining cheeses and milk until fairly uniform, then stir in the chives and season. Tip into a small ovenproof dish, even out and bake for 20-25 minutes or until bubbling and golden. If you want a little more colour, flash briefly under the grill. Sprinkle the chives on top and serve with the new potatoes and pickles on skewers for dipping.