Idaho® Fingerling Potatoes and Fondue

Idaho® Fingerling Potatoes and Fondue

Dorothy Reinhold
Food Blogger
Shockingly Delicious

Yield: 10 - 12 servings



For the dippers:
  1. Scrub potatoes and place them in a steamer basket over 1 inch simmering water. Cover and steam until tender, about 10-15 minutes. You may also steam them without additional water in the microwave, about 4-5 minutes. Test with a fork to make sure they are done; they should be tender but hold their shape. Cut any large fingerlings in half, and leave the small fingerlings whole. Your goal is to have bite-size pieces. Place steamed potatoes in a serving bowl.
  2. Lightly steam broccoli and cauliflower florets just until they are crisp-tender (the broccoli should still be bright green), and place them in serving bowls.
  3. Core and slice the apples (leave skin on) and place in a serving bowl. Clean the mushrooms and place them in a serving bowl.
For the fondue:
  1. In a bowl, toss shredded cheeses with flour; set aside.
  2. Heat wine and garlic in a large saucepan over medium heat until very hot but not boiling. Just before it boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly. Make sure the cheese is melted before adding more. Stir until mixture bubbles gently.
  3. Stir in milk, kirsch or sherry, mustard, nutmeg, and pepper.
  4. Transfer cheese mixture to a fondue pot and adjust fondue burner flame to low. Keep mixture bubbling very gently over the fondue burner.
  5. Serve with bowls of prepared dippers alongside the fondue, and toothpicks or skewers for guests to use to dip the potatoes and other items into the cheese bath.