Fondue with potatoes

Sauce for fondue is prepared on the basis of milk with the addition of cheese and spices. Boiled potatoes harmonize well with this sauce. An excellent pastime for a large company.

Ingredients

• Gouda cheese (shredded on a grater) - 400 g
• Milk - 500 g
• Young potatoes (boiled) - 500 g
• lettuce leaves mix
• Olive oil - 60 g
• White wine vinegar - 30 g
• Sugar - 1 pinch
• Potato starch - 3 tbsp. l.
• Brandy - 75 g
• Nutmeg - 1 pinch
• Salt - 1 pinch
• Ground black pepper - 1 pinch

Directions

1. Place lettuce leaves in a serving bowl. In another bowl, mix oil, vinegar, sugar, salt and pepper, beat with a fork. Set bowl of dressing aside.
2. In a thick-walled saucepan, bring milk to a boil, add cheese, stir.
3. Dilute starch in brandy, add this mixture to the cheese sauce.
4. Cook sauce over low heat, stirring occasionally, until thickened, about 5 minutes.
5. Sprinkle the nutmeg, salt and pepper into the sauce. Pour the sauce into a fondue bowl.
6. Drizzle dressing over lettuce leaves, toss to combine.
7. Put the potatoes in a serving bowl, put next to the fondue maker. Thread potatoes onto skewers or forks, dip in cheese sauce and enjoy. Serve potatoes with salad.