Baked potatoes with garlic sauce and Delaco fondue cheese

Name: Baked potatoes with garlic sauce and Delaco fondue cheese
Ingredients: 6 large red potatoes; 2 heads of garlic; Spicy & Hot spices; basil; salt; green parsley; 1 tub of Delaco fondue cheese; 200 ml olive oil; water

Appetizers - Baked potatoes with garlic sauce and Delaco fondue cheese by Semenica J. - Recipia

Baked Potatoes with Garlic Sauce and Delaco Fondue I made this recipe on a day when I had some large red potatoes in the kitchen and wanted something simple yet special. The potatoes come out tender, and the combination with the garlic sauce and fondue cheese is definitely one I repeat, especially when I crave something warm and hearty without complicating things. There’s no need for hard-to-find ingredients, and the steps are straightforward. Quick Info Total time: approx. 1 hour Preparation: 10-15 minutes Cooking/baking: 45-50 minutes (boiling + oven) Servings: 4-6 Difficulty: easy Recipe type: main dish or hearty side Ingredients 6 large red potatoes 2 heads of garlic 1 container of Delaco fondue cheese 200 ml olive oil Spicy & Hot seasoning (or another spicy mix, if you prefer) dried basil salt fresh parsley water Preparation steps 1. Wash the potatoes well, without peeling them. Place them in a pot, cover them with water, and boil them over medium heat until they are easily pierced with a fork. They don’t need to be fully cooked, just partially. 2. Drain the water, rinse them under cold water, and peel them while they are still warm. 3. Cut each potato widthwise into thin slices, but do not cut all the way through – leave the base intact to hold them together. 4. Grease a baking dish with oil and place the sliced potatoes cut side up. 5. Peel one head of garlic and crush all the cloves with salt. Gradually add olive oil, Spicy & Hot seasoning, and a little water until you get a not-too-thick garlic sauce. Add dried basil to taste. 6. Pour the garlic sauce over the potatoes, making sure it gets in between the slices. Sprinkle a bit more salt and basil on top. 7. Place the dish in the oven at 180°C for 30 minutes. 8. 15 minutes before the end, add the container of fondue to the oven (according to the instructions on the package) and place the other head of garlic, whole and unpeeled, next to the potatoes. 9. Remove the potatoes when they are golden and soft inside. Sprinkle with chopped fresh parsley. 10. Pour the hot fondue cheese over the potatoes. Cover the dish for a few minutes to let the flavors meld. 11. Serve the potatoes while they are still warm, with the roasted garlic on the side. Why I make this recipe often This is a recipe I return to when I want something filling with readily available ingredients. The baked potatoes remain soft inside, and the fondue cheese transforms everything into a standalone dish. I’ve also tested it as a side, but they usually disappear quickly even without meat. It can be adapted based on what you have on hand. Tips and variations Tips When boiling, don’t let the potatoes cook too long, or they will fall apart when cutting. The garlic sauce should be more liquid to penetrate well between the slices. The fondue cheese is added towards the end to be melted when served but not dried out. Substitutions You can use another spice mix if you don’t have Spicy & Hot. Delaco fondue cheese can be replaced with another melted cheese, but the final result will be different. Variations If you want a more aromatic garlic sauce, you can add a chopped tomato or a bit of ketchup. You can add fresh herbs at the end if you like a greener taste. Serving ideas The dish works as a vegetarian main course or a side for meat dishes. The potatoes can also be served cold, but the texture is better warm while the cheese is still soft. The roasted garlic spreads easily on the potatoes or on bread alongside. Frequently asked questions Can I use other types of potatoes? Yes, but red potatoes hold up better when boiling and baking without falling apart. If I don’t have Delaco fondue cheese, what can I use? You can use any oven-melted cheese, but it won’t have the exact creamy texture specific to fondue. How much olive oil should I put in the garlic sauce? Use about half of the 200 ml for the sauce and the rest for greasing the dish and potatoes, depending on how much mixture you want. Can I make it in advance and reheat it? Yes, but the potatoes will dry out a bit when reheated; ideally, they are served fresh. What kind of Spicy & Hot seasonings are suitable? Any mix of hot paprika, pepper, dried chili, or flakes, even a spicy potato mix if you have it on hand. Nutritional values Estimate for one serving (out of 6): approx. 320-350 kcal, with variations depending on how much oil you actually use. Carbohydrates: 35-40 g Fats: 15-18 g (mainly from oil and cheese) Proteins: 6-8 g (mostly from cheese) Fiber: 3-4 g These are just estimates – the values vary depending on the type of cheese and how much oil is actually used at the end. Storage and reheating Baked potatoes with fondue are best fresh. If you have leftovers, store them in the fridge for up to 2 days. Reheating in the oven works, but the texture becomes drier, and the cheese is not as creamy. The roasted garlic holds up well and can be used in other dishes.

Baked potatoes with garlic sauce and Delaco fondue cheese

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