Photograph of the finished Fondu creusois

France · Phô mai tươi nướng khoai Fondu creusois

Fondu creusois

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh Tomme cheese Fresh Tomme cheese 720 g
  • Photograph of Potato Potato 800 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Fresh cream Fresh cream 160 ml
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Lettuce Lettuce 160 g
  • Photograph of Wine vinegar Wine vinegar 40 ml
  • Photograph of Olive oil Olive oil 60 ml

Method

  1. 1 Boil potatoes with the skin on for 20 minutes, or until a toothpick inserted comes through easily, then leave the skin on to prevent them from becoming mushy.
  2. 2 Rub garlic all over the inside of a cast iron plate, then arrange sliced fresh tommen cheese on it.
  3. 3 Drizzle with whipped cream and sprinkle with pepper; the cream keeps the cheese melting smoothly without separating into oily clumps.
  4. 4 Bake at 200 degrees Celsius for 12 minutes, or until the cheese surface is puffed up and speckled with gold.
  5. 5 Serve immediately on a hot plate with potatoes and a salad with vinaigrette dressing to cut through the richness.

With an appliance

  • Air fryer 40 min

    Replace step 4: spray a thin layer of oil around the cheese, use a steam cooker at 215 degrees for 8 minutes, rotating the tray at minute 4. The strong airflow shortens the time by about one-third compared to a conventional oven and sears the surface faster.

Start cooking