Potato Fondue with Grilled Flatbread

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Fondue flavored with cloves, nutmeg and heavy cream and served with fresh grilled flatbread.
Recipe By: Chef Frank McClelland
  • PrepN/A |
  • TotalN/A |
  • Serves8 portions


  • Flatbread ingredients:
    • 1 c all-purpose flour
    • 3/4 tsp baking powder
    • 1 1/2 tsp extra virgin olive oil
    • 2 Tbsp chives, sliced
    • 1 tsp Kosher salt
    • 1/4 tsp white pepper
    • 1 Tbsp lovage, chopped (substitute Italian flat leaf parsley)
    • 1/3 c cold water
  • Fondue ingredients:
    • 4 lbs Yukon Gold potatoes
    • 4 garlic cloves, whole
    • 1/2 qt heavy cream
    • 6 oz butter, unsalted
    • 2 c Thistle Hill Farm Tarentaise, grated
    • 1/2 tsp nutmeg, grated
    • Salt and pepper to taste
    • 1 tablespoon of truffle oil.


Fondue preparation:
1. Place potatoes, garlic, and 1 tsp. of salt in a pot filled with cold water.
2. Bring to a simmer, lower heat so that water just bubbles.
3. Cook until tender. Drain well.
4. While potatoes are cooking, heat cream and butter until melted.
5. Place potatoes and cream mixture into a large mixing bowl.
6. Add Thistle Hill Farm Tarentaise, desired amount of truffle oil, and nutmeg.
7. Season with salt and pepper.
8. Mix using an electric mixer until smooth.
9. Taste for seasoning.

Flatbread preparation:
1. Place flour, baking powder, herbs, salt, and pepper in a bowl. Mix well.
2. Blend in oil.
3. Work in cold water until dough has a consistency of dry, cooked pasta.
4. Let rest for one hour. Roll out using a pasta machine to just under setting #1.
5. Grill or bake until crisp and cut into triangles.

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