Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

How to Make It

Step 1    

Put the potatoes in a medium saucepan and cover with water. Add 2 tablespoons of kosher salt and bring to a boil. Cook over moderate heat until tender, about 15 minutes. Using a slotted spoon, transfer the potatoes to a plate.

Step 2    

Meanwhile, in a medium stainless steel bowl, whisk the egg yolks with the half-and-half, wine and marjoram. Set the bowl over the pot of simmering water and cook, whisking constantly, until the mixture is frothy, tripled in volume and thickened, about 3 minutes. Add the goat cheese and whisk until smooth and creamy. Season the fondue with salt and pepper and transfer to 4 ramekins. Serve with the potatoes.

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