☰ menu   

New Potato and Cheese Fondue with Pickled Shallot


New Potato, Pickled Shallot, and Cheese Fondue
Serves 4
Pickles and purslane bring the brightness of spring to this Alpine classic. If you end up with leftover pickles, add them to salads, serve with tacos, or just enjoy as a snack.
Ingredients
  1. PICKLED SHALLOTS:
  2. ⅔ cup Champagne vinegar
  3. ¾ cup granulated sugar
  4. 1½ teaspoons kosher salt
  5. 2 cups thinly sliced shallots
  6.  
  7. CHEESE SAUCE:
  8. 4 new potatoes
  9. ½ cup dry white wine
  10. 1 small clove garlic, thinly sliced
  11. 14 tablespoons heavy cream, divided
  12. 1¼ cups cubed Taleggio, rind removed (about 7 ounces)
  13. ½ cup grated parmesan cheese
  14. 1 tablespoon kosher salt
  15.  
  16. TO SERVE:
  17. 2 tablespoons olive oil
  18. 2 pounds new potatoes, boiled
  19. 1 cup purslane
  20. Coarsely ground black pepper, to taste
Instructions
  1. PICKLED SHALLOTS: Bring ¾ cup water, vinegar, sugar, and salt to a boil in a small pot over high heat. Add shallots and boil for 1 minute. Pour shallots and brine into a glass jar (or other nonreactive container) and seal with lid or plastic wrap. Rest for at least 2 hours at room temperature before using.
  2. CHEESE SAUCE: Bring a large pot of water to a boil over high heat. Add potatoes and cook until very soft, about 10 minutes. Pass through a mesh strainer, then measure out ½ cup of potato puree (reserve remainder for another use).
  3. Bring wine to a simmer in a medium saucepan over medium-high heat, then add garlic. Cook 2 to 3 minutes. Add potato puree and stir for 30 seconds. Add 5 tablespoons cream and bring to a simmer, stirring as it thickens slightly. Remove from heat and stir in Taleggio and parmesan.
  4. Combine half the cheese mixture and half the remaining cream in a blender and process until completely smooth. With machine running, slowly add remaining cheese mixture and cream, alternating each ingredient. Return cheese mixture to pan, season with salt as needed, and keep warm over low heat until ready to serve.
  5. TO SERVE: Heat olive oil in a sauté pan. Add potatoes and cook until warmed through.
  6. Pour cheese sauce into a serving dish and lay potatoes on top. Garnish with pickled shallots, purslane, and black pepper. Serve immediately.
Adapted from Chef Edouardo Jordan, JuneBaby
Adapted from Chef Edouardo Jordan, JuneBaby
culture: the word on cheese https://culturecheesemag.com/

Photo Credit Charity Burggraaf

culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Leave a Reply

Your email address will not be published. Required fields are marked *