Reblochon Fondue with Roasted Potatoes
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| New potatoes | 800g |
| Reblochon cheese | 500g |
| Fresh rosemary | 2 sprigs |
| Salt | to taste |
| Freshly ground black pepper | to taste |
| Extra virgin olive oil | to taste |
Instructions:
-
Prepare the Potatoes:
Begin by washing the new potatoes thoroughly but keeping the skin on. Slice them into wedges by cutting each potato into four equal parts. Place the wedges on a baking tray lined with parchment paper. -
Season the Potatoes:
Drizzle extra virgin olive oil over the potatoes, then sprinkle with salt and freshly ground black pepper. Add the fresh rosemary sprigs, and toss everything gently to coat the potatoes evenly with the oil and seasoning. -
Roast the Potatoes:
Preheat your oven to 200°C (392°F). Once the oven is hot, place the prepared potatoes in the oven and roast for about 30 minutes, or until they are golden and tender on the inside. You can give them a little toss halfway through to ensure even cooking. -
Prepare the Reblochon Fondue:
While the potatoes are roasting, prepare the Reblochon cheese. Cut the cheese into large slices, removing the rind from each piece. Ensure the cheese will fit comfortably in your baking dish. Use a round, ovenproof dish made of ceramic or terracotta to hold the cheese; it should be large enough to hold the full 500g of cheese (roughly 13-14 cm in diameter and 3.5 cm thick). -
Bake the Reblochon:
Place the cheese in the preheated oven and bake for 25-30 minutes. You’ll know it’s ready when the cheese has completely melted and is bubbling around the edges. Keep an eye on it to prevent it from overcooking. -
Serve:
Once both the potatoes and the fondue are ready, it’s time to serve. Plate the warm, roasted potatoes alongside the melted Reblochon fondue. The cheese should be velvety and gooey, perfect for dipping. For an added touch, you can serve with a platter of cured meats such as salami, prosciutto, or ham to complement the flavors.
Tips:
- This dish can be enjoyed on its own or paired with a refreshing salad or crusty bread.
- The roasted potatoes absorb the flavors of the rosemary, which pairs beautifully with the creamy, rich Reblochon cheese.
- For a more indulgent twist, consider adding a little garlic or a drizzle of honey to the fondue for added depth of flavor.
Enjoy the rich, creamy goodness of Reblochon fondue paired with roasted potatoes, a truly decadent and comforting dish!
