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Truffle fondue potatoes
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 96
  • Fat about 0g
  • Carbohydrates about 5g
  • Protein about 1g
This is needed
This is needed for 24 piece
  • 24 baby potatoes
  • salted water, boiling
Stuff the potatoes
  • 600 g fondue mix (preprepared) (e.g. Fine Food Gourmet Fondue with truffle)
  • 0.5 dl apple wine or apple juice
  • a little pepper
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And that's how it's done
And that's how it's done
Remove a thin slice from the bottom of the potatoes so that they stand up. Remove a thin slice from the top of the potatoes, scoop out the top using an apple corer, leaving a border of approx 3 mm (don’t cut right through). Boil the potatoes, uncovered, in boiling salted water for approx. 15 mins. until soft, keep warm.
Stuff the potatoes
Mix the cheese and apple wine in a pan, bring to the boil, stirring constantly, reduce the heat, continue to simmer until the cheese has melted. Divide the fondue among the potatoes, keep these warm in an oven preheated to 160 °C until all the potatoes have been stuffed. Season the fondue potatoes, serve immediately.