Serve this fondue in a bowl or pour over homemade Yukon Gold potatoes and serve to guest at a cocktail party or as a warm appetizer before dinner.
3 large Yukon Gold potatoes
1/2 cup dry white wine
1 shallot, finely diced
1 cup 35% cream
3 tbsp goat cheese
Cracked black pepper to taste
Kosher salt to taste
16 cups canola oil
Step 1: Wash potatoes well. Using a mandoline to slice them 3 mm thick. Soak in cold water for 24 hours in the refrigerator. Replace the water 2 or 3 times to get the starch out.
Step 2: Place canola oil in a large pot and bring oil to 390ºF. Drain potatoes and pat off any excess water. Add half the potatoes to the oil and allow to cook for approximately 5 minutes or until they are golden brown.
Step 3: Transfer to a draining towel and season immediately. Keep warm.
Step 4: To make the fondue, add the wine and shallots to a saucepan. Reduce volume by 3/4 and add the cream. Reduce volume by half and add the goat cheese. Season to taste and pour over the warm chips or serve in a bowl for dipping.