{This week’s menu is posted!}
Look! It’s a recipe post. I found my iPhone charger hidden in a pocket of a suitcase over the weekend. This basically exemplifies how the whole move has gone. We did not do a good job of packing, and we’ve been randomly finding things ever since.
I found this recipe on Foodbuzz a while back, and I saved it. I’ve been meaning to try it, but I just never did. Finally right before we moved I decided I HAD to have these potatoes {oh pregnancy cravings}.
Fondue Potatoes {from Las Vegas Food Adventures via Foodbuzz}
Ingredients:
- ¾ cup grated fontina cheese (about 2½ ounces)
- ¾ cup grated swiss cheese (about 2½ ounces)
- 1 cup, plus 2 tablespoons whole milk
- 4 medium potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons unbleached all-purpose flour
- Freshly ground black pepper
Directions:
- Wash but do not peel the potatoes. With the tip of a sharp knife, pierce the potatoes in several places. Wrap in paper and place on a microwave safe plate. Microwave till just cooked through being careful to avoid overcooking {mine took about 6 minutes on high}. Unwrap and set aside to cool to room temperature.
- Make a cheese sauce by melting the butter over medium heat. Stir in the flour and cook for 1 minute. Add all of the milk at once and continue to stir over medium heat until mixture thickens and just comes to a boil. Remove from heat and stir in the grated cheeses. Stir till cheese melts. Season with black pepper.
- With a small spoon carefully scoop out the middle of each potato leaving about ½ inch around the sides. Place the scooped out potato pulp the cheese sauce and gently stir until just combined.
- Place the potatoes on a baking sheet. (tip: a small shallow pile of coarse rock salt can be placed on the baking pan to act as an anchor to prevent the potatoes from tipping over while filling and baking). Fill with the cheese mixture. Bake in a hot 375 degree oven till the tops are brown and serve. Makes 4 servings.
Grade: A+
Comments: These are delicious! I am so glad that I finally made them. Nathan and I have already talked about adding them to the menu again, and we almost never repeat recipes in our house! Nathan ate his with a chicken breast, and he said the potato was so filling he hardly touched the chicken. I ate my potato alone. It is a great twist on the usual potato, and it was so easy to make! You HAVE to try these!
