1 kg Desiree potatoes, peeled
1 tbsp plain flour
2 tsp sea salt flakes
½ tsp freshly ground black pepper
4 tbsp olive oil
unsalted butter, to grease
Hot cheese sauce
250 g aged cheddar cheese, coarsely grated
250 g Gruyère cheese coarsely grated
15 g cornflour
1 tsp mustard powder
1 clove garlic, cut in half
500 ml dry white wine
1 tsp lemon juice
1 pinch black pepper
- Preheat oven to 100ºC. Line an oven tray with baking paper.
- Put potatoes in a large saucepan of cold water and bring to the boil over a high heat and cook for 10 minutes. Drain and set aside.
- Preheat waffle iron. When potatoes cool enough to handle, grate with coarse side of a box grater, then toss with flour, salt, pepper and oil.
- Grease both sides of heated waffle iron with a little butter then spoon in potato mixture, overfilling slightly as it will squash down when compressed. Cook for 12 minutes or until waffle is cooked through and golden brown. Transfer to prepared tray, cover loosely in foil and keep warm in preheated oven. Repeat to make 4 waffles, using butter to grease waffle iron each time.
- While last batch of waffles is cooking, warm an ovenproof ceramic fondue pot or wide-mouthed serving jug in preheated oven.
- To make sauce, combine cheeses, cornflour and mustard powder in a large bowl. Put garlic, wine, lemon juice and pepper in a medium saucepan over a high heat and bring to the boil. Reduce heat to medium and remove and discard garlic. Whisk in cheese mixture a little at a time. Reduce heat to low. Cook for a further 7 minutes or until cheese has melted and mixture is smooth. Transfer sauce to preheated serving pot or jug.
- Stack waffles high on a serving plate and drizzle over a little cheese sauce. Serve immediately with remaining sauce on the side.