Cheese Fondue Hash Browns
Get ready to elevate your potato game with these irresistible Cheese Fondue Hash Browns! This recipe combines golden, crispy hash browns made from perfectly seasoned russet potatoes with a luscious, velvety cheese fondue featuring Gruyère and Emmental cheeses, a hint of white wine, and a dash of nutmeg for a gourmet twist. With simple ingredients and a balance of textures—crunchy on the outside and gooey on the inside—it’s a comfort food masterpiece that’s perfect for breakfast, brunch, or even a decadent appetizer. Whether you drizzle the creamy fondue directly over the hash browns or serve it as a dipping sauce, this dish is guaranteed to impress at any gathering. Ready in just under an hour, it’s a savory delight that blends rustic flavors with a touch of elegance!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Gruyère cheese
- 0.5 cup Emmental cheese
- 0.5 cup White wine
- 1 clove Garlic
- 1 tablespoon Cornstarch
- 0.25 cup Heavy cream
- 0.25 teaspoon Nutmeg
Instructions
Peel and grate the russet potatoes onto a clean kitchen towel. Wrap the grated potatoes in the towel and squeeze out as much moisture as possible. Dry potatoes yield crispier hash browns.
In a large bowl, toss the dried grated potatoes with salt and black pepper.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
Spread half of the potatoes evenly in the skillet, pressing them down slightly with a spatula to form a uniform layer. Cook for 5-7 minutes, or until the bottom is golden brown and crispy.
Carefully flip the hash brown layer and cook the other side for another 5-7 minutes. Remove from the skillet and keep warm. Repeat with the remaining potatoes, adding more butter and olive oil as needed.
For the cheese fondue, rub the inside of a medium saucepan or fondue pot with the cut side of the garlic clove. Discard the garlic.
In a small bowl, toss the Gruyère and Emmental cheeses with the cornstarch until evenly coated.
Pour the white wine into the saucepan and heat gently over medium-low heat until it begins to simmer. Gradually add the cheese mixture, stirring constantly, until melted and smooth.
Stir in the heavy cream and nutmeg. If the fondue is too thick, thin it out with a little more wine or cream.
Serve the crispy hash browns on a platter with the cheese fondue on the side for dipping, or pour the fondue over the hash browns for a decadent presentation. Enjoy immediately!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.6 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 505 mg | 39% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1531 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
