I swear my pantry knows magic. Every so often it makes ingredients I have just bought disappear. Luckily, I’ve got some tricks up my sleeve too and can make a meal out of pretty much nothing. Give me a spoonful of flour and pot of water and I’ll make you a tasty soup beyond your beliefs. Can you imagine what I can do with an onion and a potato? Please…melt some cheese over it and call it a day. No, call it Swiss Fondue Potatoes. Fancy, huh? Take that, pantry!
Swiss Fondue Potatoes
I was so on the roll making these cheesy potatoes that I didn’t even realize how much it makes. Captain B. and I ate those three days in a row. We love leftovers, but still. These would be great to bring to a cookout and feed the crowd, or cut the ingredients in half for a side dish. Everyone loves fondue and if you call it’s Swiss, you’ll get extra brownie points. It’s something in the name that makes dishes more appealing, don’t you think?
But, seriously, the taste is really good. It’s got bacon in it, after all. You can try leaving the bacon out for a vegetarian version (or use vegetarian-friendly faux bacon) and let me know how it tastes.Swiss fondue style cheesy potatoes are not only delicious but also very filling. #fondue… Click To Tweet
3 pounds Yukon Potatoes
6 slices Bacon, cut up into half-inch pieces
1 large Onion, chopped
1 large clove Garlic, minced
½ cup sliced Green Onions, white and green parts
1 cup shredded Emmentaler or Gruyere Cheese
2 portions Creamy Swiss Cheese (original or seasoned)
1 cup Heavy Cream
1 cup Vegetable Broth
Salt and freshly ground Black Pepper to taste
Boil unpeeled potatoes in salted water over medium heat until cooked, about 20-30 minutes. Drain and let cool. Quarter or cut the potatoes into 1 ½ – 2-inch pieces. Set aside.
In a large skillet, brown bacon pieces until crisp. Add onions and sauté for 2 minutes or until translucent. Add cream and broth and bring to a boil. Add cheeses and stir until melted. Stir in garlic and green onions. Season the sauce with salt and pepper. Add potatoes to the sauce, stir to coat and simmer on low heat for 3 minutes. Serve warm, sprinkled with more green onions.
For a side dish, cut the recipe ingredients in half.
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