Irish Potato Fondue
Serve Irish Potato Fondue at your next gathering for a fun and dip-able delight. This recipe is easily doubled for large groups.
Ingredients
Potatoes
- 1 Cup Alsum russet potatoes cubed
- 1 Cup Alsum purple potatoes cubed
- 1 Cup Alsum fingerling potatoes cubed
- ½ Cup Olive oil
- 1 Garlic clove minced
- Salt and black pepper to taste
Fondue
- 1 Cup Guinness Beer or Irish Stout
- 1 Cup Half and half
- 2 Tablespoons All purpose flour
- 2 Teaspoons Dry mustard powder
- 3 Cups Irish cheddar shredded
- Black pepper to taste
- Pinch Salt
- ¼ Teaspoon Ground nutmeg
- ¼ Cup Bacon cooked, crumbled, optional
Instructions
- Pre-heat oven to 350°F.
- Toss cubed potatoes in a bowl with olive oil, minced garlic, salt, and pepper.
- Place potatoes on baking sheet. Bake for 30 minutes or until brown and crispy. Shake the tray several times to check on crispness.
- In a medium saucepan, add beer, half and half, flour and mustard powder. Warm the liquid and begin adding the cheese while whisking until melted.
- Remove from heat and add black pepper, salt, and nutmeg.
- Place back on stove and cook while stirring to get a smooth consistency. Add more beer if it is too thick or more cheese if too thin.
- Transfer mixture to a fondue pot fitted with either a votive candle or sterno.
- Top with bacon and stir. Serve with roasted potatoes. To keep the fondue at its ideal consistency, stir it intermittently.