Little Potatoes dipped in a creamy, hearty fondue sauce. It’s like having a mini baked potato in every bite!

Prep
15 mins
Cook
15 mins
Serves
4
Ingredients
10
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Equipment

  • Large saucepan
  • Wooden spoon

Ingredients

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  • 2 lbs Little Potatoes
  • 6 slices Bacon, cooked crisp and sliced into lardons
  • 1 cup sour cream
  • 10 oz gruyere cheese, grated
  • 4 oz white sharp cheddar, grated
  • (To taste) freshly ground pepper
  • (To taste) pinch of nutmeg
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp dried mustard
  • (To taste) chives or green onions, chopped
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Instructions

  • Step 1

    Boil the potatoes for 15 minutes. Combine the two cheeses.

  • Step 2

    Heat sour cream in a large sauce pan until just before boiling.

  • Step 3

    Add a handful of cheese. Stir with a wooden spoon until completely melted. Repeat adding handfuls but melting completely after each addition.

  • Step 4

    Add the pepper, nutmeg, Worcestershire sauce, and dried mustard. Add the crisp bacon and stir.

  • Step 5

    Transfer to a heated fondue pot and serve with Little Potatoes.