Fingerling Potatoes and Goat Cheese Fondue

Sharon123's Note:

I have just discovered the wonderful world of fondue!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 2 lbs fingerling potatoes (30 to 40, You may substitute other small potatoes.)
• 1 teaspoon salt
• 8 ounces soft goat cheese , room temperature
• 1 cup fat-free buttermilk
• ½ teaspoon fresh coarse ground black pepper
• 1 bunch chives , finely chopped
• 3 tablespoons finely chopped fresh thyme leaves
• 3 tablespoons finely chopped fresh tarragon leaves
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 bunch chervil , for garnish

Directions:

1. Place fingerling potatoes and salt in a large saucepan with enough cold water to cover.
2. Place over high heat, and bring to a boil.
3. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes.
4. Remove pan from heat, and drain potatoes in a colander.
5. Transfer potatoes to a platter; set aside.
6. Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water.
7. Warm mixture, stirring until it is very smooth, 5 to 7 minutes.
8. Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley.
9. Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.
10. Enjoy!

Reviews

[Chef Jean]

This is the easiest cheese fondue I've ever made! Simple and satisfying. The herbs really make this dish, and you can easily adjust the herbs to your liking( I like more thyme less tarragon). Made for ZWT 7.