Bintje Potato and Aged Cheddar Fondue
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Garlic Clove, Halved
Meyer Lemon Juice
Bintje Potatoes, Peeled, as Fresh as Possible
Aged Cheddar, Chopped
Combine wine, garlic, salt, lemon juice and potatoes in a vacuum-seal bag, seal on high and cook in simmering water for 45 minutes, or until potatoes are tender enough to purée.
Remove from water, open bag and discard garlic and nearly all liquid in bag. Purée potatoes, adding cream to blender until mixture is smooth.
With blender running, sprinkle in gellan and mix on high for 10 seconds, or until fully incorporated.
Pour contents of blender into a pot and bring to a boil, stirring constantly so that bottom doesn’t burn. Without cleaning blender jar, put Cheddar into blender.
Once potato-cream mixture comes to a full rolling boil, pour it back into blender and, working very quickly, blend together until smooth. Add salt to taste. Reserve warm until needed or chill and reheat.