Fondue hasselback potato bake recipe | delicious. magazine

Name: Fondue hasselback potato bake recipe | delicious. magazine
Ingredients: 1kg waxy potatoes (we used charlotte); 50g butter, melted; 12 small bay leaves; 1 whole garlic bulb, halved horizontally; 1 red onion, sliced; 2 tbsp red wine vinegar (ideally cabernet sauvignon); Pinch of sugar; 200g raclette or appenzeller cheese, grated (see tips); 100g comté or emmental cheese, grated; 125ml whipping cream; 125ml dry white wine; 2 splashes kirsch (or brandy); Salad of peppery/bitter green salad leaves, such as rocket and chicory, dressed in a classic sharp vinaigrette; Cornichons to serve; You’ll also need…; 26cm shallow casserole with a lid

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This dish is a love affair between crisp, roast hasselback potatoes and fondue. Add a sharp dressed green salad and you have a knock-out winter supper.

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Ingredients

1kg waxy potatoes (we used charlotte)
50g butter, melted
12 small bay leaves
1 whole garlic bulb, halved horizontally
1 red onion, sliced
2 tbsp red wine vinegar (ideally cabernet sauvignon)
Pinch of sugar
200g raclette or appenzeller cheese, grated (see tips)
100g comté or emmental cheese, grated
125ml whipping cream
125ml dry white wine
2 splashes kirsch (or brandy)
Salad of peppery/bitter green salad leaves, such as rocket and chicory, dressed in a classic sharp vinaigrette
Cornichons to serve
You’ll also need…
26cm shallow casserole with a lid