Decadent Potato and Truffle Fondue

4 from 1 vote

Potato, Truffle, Fondue! Do I really need to say anything more? Potato in a cheesy sauce is nothing new. Here is a recipe that is simple in concept, flavors, and it is really all about execution. But you can add a little twist but putting the fondue in an isi canister and foaming it. This will create a new level of texture and air to the sauce.

The result in this fondue, has a wonderful light and airey mouth feel to it, instead of the usual heavy, cheesy, gut bomb of the traditional fondue. The potatoes I roasted with hay and garlic to give a bit of smokey earthy flavor. Black truffles never hurt to have and add to recipes. I added a little fresh horseradish to round out the dish. Simple, but delicious that's what great cuisine is all about! Here is the recipe I hope you enjoy it!

Ingredients

8 people

Truffle Fondue

3 tbsp butter
3 tbsp flour
3 1/4 cups milk
2 oz fontina cheese shredded
1 oz parmesan cheese
2 oz petite basque cheese
1 pinch nutmeg
salt to taste

Potatoes

1 lb purple potatoes
2 cups hay
3 cloves garlic
2 tbsp olive oil
1 tsp salt

Garnish

1 black truffle
1 oz mizuna
1 tbsp olive oil or truffle oil

Nutritional information

Calories: 193kcalCarbohydrates: 19gProtein: 10gFat: 9gSaturated Fat: 5gCholesterol: 27mgSodium: 544mgPotassium: 424mgFiber: 2gSugar: 6gVitamin A: 432IUVitamin C: 14mgCalcium: 265mgIron: 1mg

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 8 people

Equipment

isi canister

For the potatoes

Preheat oven at 350 degrees. In a roasting pan lay hay down in the bottom of the pan. Drizzle potatoes with olive oil, salt and pepper. Then place the potatoes in the roasting pan on top of the hay. Add the garlic to the roasting pan and place in the oven. Cook in the oven for 45 minutes until the potatoes are just done. Take out and let them cool to room temperature.

For the fondue

In a sauce pot on medium heat add butter to melt. Once the butter has melted add the flour to make a roux. Once the roux has formed add the milk one cup at a time stirring constantly with a whisk. Keep adding the milk until a thick sauce has formed. Cook for 5-7 minutes on medium-low to cool out the flour.
Then add the cheese and melt completely. Finish the bechamel with nutmeg and salt. Once it has been seasoned and melted all together pour into an isi canister and charge with 1-2 charges. Keep in a hot water bath to ensure the fondue will be hot.

To finish

Take the potatoes and peel them if desired. Slice them 1/8 inch thick, season them with salt and place back in the oven to get hot. Meanwhile take fresh truffle and slice them thin. Take four bowls and foam the fondue in the bottom of the bowl.
Take the potato slices out and place a truffle slice in between each one. Place on top of of the potato fondue. Grate a little of the fresh horseradish on top of each potato. Finish the dish with mizuna, and truffle or olive oil around. Serve and enjoy!