Ingredients:
- 300 ml fresh cream
- 10 grams of cornstarch
- 50 grams of gorgonzola cheese
- 100 grams of gouda cheese
- 50 grams of parmesan cheese
- 100 grams of Ementhal cheese
- 300 grams of medium cooked diced potatoes
- 200 grams of shitake
- 100 grams of fresh Paris mushroom
- Salt to taste
- 2 grams of thyme leaves
Preparation mode:
In a baking dish, place the cooked potato cubes, the shitake cut into quarters and the mushrooms cut in half, season with salt and thyme. Bake at 180º C for 15 minutes and drain off excess liquid. For the fonduta, add the cream to the pan, the grated cheese and the cornstarch, leave it on low heat, always stirring. When the cheeses have melted, use a mixer to emulsify the mixture. On top of the pre-roasted potatoes, place the finished fonduta and brown it. When it is golden it will be ready. Serve immediately.
Source: Divino Fogão.
