How do you make the family classic potato bake even better? Add loads of cheese fondue and turn it into a pie.
The ingredient of Extreme cheese fondue potato pie
- 1kg desiree potatoes
- 4 thick slices white bread, cut into 1cm pieces
- Fresh thyme leaves, to sprinkle
- 60g butter
- 1 garlic clove, crushed
- 40g (1/4 cup) plain flour
- 125ml (1/2 cup) white wine
- 500ml (2 cups) milk
- 80g (1 cup) coarsely grated gruyere
- 200g (2 cups) coarsely grated mozzarella
The instruction how to make Extreme cheese fondue potato pie
- Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper. Use a mandoline or a sharp knife to carefully slice the potatoes into 2mm-thick slices.
- Scatter the potato slices in a single layer over the prepared tray (itu2019s okay if they overlap slightly). Spray lightly with olive oil and bake for 30 minutes or until golden and crisp around the edges.
- Meanwhile, to make the cheesy fondue sauce, place the butter and garlic in a saucepan over medium heat until the butter is foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles. Remove from heat. Add the wine and stir until smooth. Gradually stir in the milk. Stir over medium heat for 2 minutes or until the sauce has thickened. Stir in the cheeses and stir until smooth. Season.
- Lightly grease a large baking dish. Spread half of the cheese sauce over the base of the dish. Reserve about 20 of the potato slices. Place the remaining slices, slightly overlapping, on top of the sauce. Spread with the remaining sauce. Arrange the reserved potato slices around the edge of the dish and scatter over the bread. Spray lightly with olive oil. Bake for 15-20 minutes or until the bread is golden and the cheese sauce is bubbling. Scatter with the thyme.
Nutritions of Extreme cheese fondue potato piecalories: