Fondant Potatoes Recipe (Delicious Potatoes Stuffed with Cheese)
I love the creamy texture of Fondant Potatoes, and the crispy bits that form on the outside as they cook. The best part is that they're so easy to make. The key to this dish is to choose the right potato. I prefer to use Yukon Gold potatoes because they are small and have a creamy texture. However, you can use any type of potato that you like. These Potatoes Stuffed with Cheese are a great hearty side dish that you can really serve alongside anything! Your family and friends are going to love Fondant Potatoes - Enjoy!
Recipe Video
Recipe Ingredients
Prepare the Potatoes:
- 6 Yukon Gold Potatoes
- 2 tbsp. Garlic Olive Oil or Extra-Virgin Olive Oil
- 1 cup Chicken Stock
- 4 to 6 springs Fresh Thyme
- 6 to 8 Garlic Cloves
For the Cheese Mixture:
- 2 ounces Brie
- 2 ounces Goat Cheese
- 2 ounces Cream Cheese
- 1 teaspoon Garlic chopped very fine
- 1 tablespoon Parsley chopped
Recipe Instructions
Preheat Oven to 300ºF / 149ºC
- Prepare the Potatoes:
- Peel the potatoes and cut as the Chef did in the video.
- Rinse potatoes under running water and place in ice water for a few minutes to remove starch and pat dry. Salt and pepper each potato.
- In a frying pan, heat some olive oil to 365F and sauté the potatoes until golden brown on the top and the bottom. In an oven proof dish, add the chicken stock, the sprigs of fresh thyme and garlic cloves. Bake them in the oven for about 45 minutes or cooked through and fork-tender inside. Let them rest upside down to cool them and to let them release some of the water on the inside at least for 15/20 minutes.
For the Cheese Mixture:
- Mix all the cheeses, add garlic and parsley and mix very well. Place in a pastry bag and fill each cavity of the potatoes.
- At that point you can refrigerate them for a couple days or bake them again at the same temperature until the cheese is lighting golden brown and the potatoes are hot inside.
Pro-Tips
For the Garlic Olive Oil: click here
For the Non-Stick Fry Pan: click here
For the Individual Lasagna Pan: click here