Creole Boiled Brabant Potato Basket & Double Gloucester Fondue | Idaho Potato Commission
Fondue: - In a medium-size bowl, combine the two cheeses and toss with the cornstarch - Rub the inside of a fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but...
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Ingredients
- 10 pounds Idaho® Potatoes #2
- 1/2 cup Creole Seasoning
- ½ cup Crème Fraiche
- 2 dried bay leaves
- 1 ½ cups Gruyere Cheese, shredded
- 2 cups Cotswold Double Gloucester Cheese, shredded
- 2 Tablespoons Corn starch
- 1 cup dry white wine
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 1 garlic clove
- Kosher Salt
- Fresh Black Pepper
- 1 zucchini, 5 inches in diameter
- 1 fluid ounce rice vinegar
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