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Gather friends and family together for a relaxed buffet over the holidays. Be inspired by our simple yet stunning help-yourself dishes, these creamy cheesy fondue potatoes are the ultimate indulgence – so satisfying.

SERVES 8 – PREP 20 MINS – COOK 1 1/2 HOURS

1tbsp olive oil

150ml vegetable stock

200ml crème fraiche

1.5kg waxy potatoes (desiree), thinly sliced

2 garlic cloves, crushed

6 thyme sprigs, leaves removed

200g Reblechon cheese, sliced

 

 

 

 

 

1 Heat oven to 160C/ Gas 3. Grease a large ovenproof dish. Combine the stock and crème fraiche in a jug, mixing together with a fork.

2 Arrange a layer of potatoes over the base of the dish, scatter over some garlic and thyme and season generously. Top with a few slices of cheese and pour over half of the crème fraiche mixture.

3 Repeat the process again with the rest of the ingredients. Sit the dish on a baking sheet and cover with greased foil.

4 Bake for 1 hour, then uncover the bake for 30 more mins until the potatoes are tender and the top golden.

Top tip: Use Raclette, Brie or Camembert cheese if you can’t find Reblochon.

Per serving: 333 cals, 19g fat (11.5g saturated), 31g carbs