By Sam Sifton
- Total Time
- 1 hour 30 minutes
- Rating
- 4(188)
- Notes
- Read community notes
“I’m a big proponent of what you might call stoner food,” the chef and restaurateur Jimmy Bradley told me in 2003, when he gave me this recipe for what amounts to fondue topped with a potato salad topped with a green one. “I think there should always be something on the menu at my restaurants, where someone can come in and see it and say, ‘Yeah, man, I want some of that right now, and then we’ll figure out the rest of the meal.” Well, yeah, man: a pool of warm Gruyère, topped with batons of bacon, wedges of potato, a bitter salad of greens, the cold against the warm, the salty against the faintly sweet and acidic? Pair that with a slightly chilled red wine and someone special and you can figure out the rest later.
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Ingredients
Yield:4 to 6 servings
- 4Yukon Gold potatoes, about 5 ounces each, peeled and quartered lengthwise
- 2tablespoons olive oil
- Salt and freshly ground pepper
- 10ounces bacon, cut into 1-inch pieces
- 1tablespoon unsalted butter
- 1tablespoon all-purpose flour
- 2shallots, finely chopped
- 1cup white wine
- 1cup heavy cream, or more if needed
- 2cups shredded Gruyère cheese
- 1½teaspoons sherry vinegar
- ½teaspoon Dijon mustard
- 1head Belgian endive, leaves separated
- 4 to 6cups cleaned, torn arugula or dandelion greens
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
657 calories; 50 grams fat; 24 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 22 grams protein; 795 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 400 degrees. Place potatoes in a shallow foil-lined roasting pan; drizzle with ½ tablespoon olive oil and toss to coat. Sprinkle lightly with salt and pepper and toss. Bake 40 minutes, until tender and crisped, stirring after 20 minutes. Loosely cover with foil; keep warm in low oven.
Step
2
Meanwhile, fry bacon until crisp. Drain on paper towels.
Step
3
Make the roux. Melt butter over medium heat. Stir in flour and cook, stirring, for about 10 minutes until the mixture is golden. Reserve.
Step
See AlsoRecipe: The Best Ever Citrus Lime Vinaigrette - Bruce BradleyAuthentic Montreal Smoked Meat Recipe - Celebration GenerationEASY Gyro Meat Recipe: How To Make Gyros | Wholesome YumThe Best German Potato Salad Recipe4
Combine shallots and wine in a nonreactive saucepan; boil until reduced to ⅓ cup. Reduce heat to medium. Stir in the reserved roux and heavy cream, simmer and stir in cheese, a little at a time, until melted and mixture is smooth. Taste; season with pepper. If necessary, thin with more cream. Keep warm.
Step
5
Combine remaining oil, the vinegar and mustard in a large bowl. Whisk until blended. Season lightly with salt and pepper. Add warm potatoes, bacon, endive and arugula or dandelion greens; toss to coat.
Step
6
Ladle fondue into a large bowl and place the salad atop or serve in individual shallow bowls.
Ratings
4
out of 5
188
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Private Notes
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Cooking Notes
Tricia
This is a delicious surprise. Who’da thought a salad on top of melted cheese could be elegant? Well it is: an exquisite supper. Quite impressive enough for guests, especially if you have a lemon something ready for dessert. The recipe works just fine as is. No need to meddle with the sequence of steps the way another reviewer speculated.
Kevin Osinski
The method for making the béchamel looks like it might produce lumps. I'd try reducing the wine first, reserve, then sauté the shallots in the butter until soft, add the flour and stir until golden, then slowly whisk in the reduced wine, then the cream (or whole milk or half-and-half?) and finally the cheese.
Maddie
Well, my cheese sauce broke and then became a rather gluey glob at the bottom of the bowl. Frankly, it still tastes good (I am spreading it on a toasted whole wheat baguette as I write this) but wondering what I did wrong. Love the rest of it, though-- added a little lemon juice to brighten the vinaigrette.
Barbara Wickwire
Love Sam's write up of this! So makes me want to produce this for family dinner sometime... kind of a shocker! Maybe paired with a roast for the real meat lovers? Fun to see something so different and out there! Thanks, nyt.
KD
Cheese soup with potatoes and bacon with a salad on top
Janet Zimmerman
This is a bit confusing. You make a roux of the flour and butter, and then stir that into the reduced wine? Then add the cream and stir in the cheese?
David Look
The recipe has been updated: see step 4.
Sarah
A very late reply, but why not serve it IN the endive?
Sandee
Our family Christmas Eve dinner is cheese fondue. Looks like the perfect way to use leftover fondue (and to fool yourself that it's healthier because, well, there are greens!) Thanks for the terrific idea
Sam Sifton
It would be awesome. I might just pass the bread, though, and have people share in a central plate.
Potstirrer
In the endive leaf is brilliant! This is too rich for me as a full appetizer or meal - I made it tonight in homage and for memories of Jimmy's. But you could cut the potatoes into tiny cubes, crumble the bacon, dress some microgreens and top the fondue - dolloped endive with it all and it would be great.
Tinarina
I'm cheating a bit as I picked the recipe but my husband did most of the cooking. Followed the recipe exactly and it was a great dinner for two with leftovers. Definitely a nice change of pace.
Potstirrer
I reduced the shallots and wine as directed with the addition of chopped tarragon leaves. But I made the roux using the bacon fat and added the wine / shallot mixture to that which turned out just fine. Why waste bacon fat and dirty an extra pan?
D.
This has to be one of the best recipes of all NYT’s recipes. It is completely and utterly delicious and satisfying and just a pleasure to eat.
J
I love this recipe, but always make with a quick hack. I buy packaged fondue instead of fussing over making homemade. I know quelle horreur! But it tastes the same, is less expensive and takes half the amount of time to make.
rutabaga2
Liked this a lot, it is a bit of work...lots of steps!
Betsy
Very interesting. A lot of work but really good. I think I would toss the greens and the potatoes separately with the vinaigrette and put the greens on top so they don't wilt so fast.
D.
This has to be one of the best recipes of all NYT’s recipes. It is completely and utterly delicious and satisfying and just a pleasure to eat.
Chris
Excellent.
Sandee
Our family Christmas Eve dinner is cheese fondue. Looks like the perfect way to use leftover fondue (and to fool yourself that it's healthier because, well, there are greens!) Thanks for the terrific idea
KD
Cheese soup with potatoes and bacon with a salad on top
Maddie
Well, my cheese sauce broke and then became a rather gluey glob at the bottom of the bowl. Frankly, it still tastes good (I am spreading it on a toasted whole wheat baguette as I write this) but wondering what I did wrong. Love the rest of it, though-- added a little lemon juice to brighten the vinaigrette.
Tricia
This is a delicious surprise. Who’da thought a salad on top of melted cheese could be elegant? Well it is: an exquisite supper. Quite impressive enough for guests, especially if you have a lemon something ready for dessert. The recipe works just fine as is. No need to meddle with the sequence of steps the way another reviewer speculated.
Weslie
Really great. i omitted the bacon and we did not miss it at all. difficult to find the recipe in my box as i forgot the name. luckily one of the staffers helped with it.
AVB
How would this be as a substantial hors d'oevre if served on bruschetta made from a heart bread?
Sam Sifton
It would be awesome. I might just pass the bread, though, and have people share in a central plate.
Sarah
A very late reply, but why not serve it IN the endive?
Potstirrer
In the endive leaf is brilliant! This is too rich for me as a full appetizer or meal - I made it tonight in homage and for memories of Jimmy's. But you could cut the potatoes into tiny cubes, crumble the bacon, dress some microgreens and top the fondue - dolloped endive with it all and it would be great.
Step-by-step cook
What do you do with the reserved butter and flour mixture of Step 3? Something is missing in the instructions?
David Look
The recipe has been updated: see step 4.
Janet Zimmerman
This is a bit confusing. You make a roux of the flour and butter, and then stir that into the reduced wine? Then add the cream and stir in the cheese?
Tinarina
I'm cheating a bit as I picked the recipe but my husband did most of the cooking. Followed the recipe exactly and it was a great dinner for two with leftovers. Definitely a nice change of pace.
Kevin Osinski
The method for making the béchamel looks like it might produce lumps. I'd try reducing the wine first, reserve, then sauté the shallots in the butter until soft, add the flour and stir until golden, then slowly whisk in the reduced wine, then the cream (or whole milk or half-and-half?) and finally the cheese.
Potstirrer
I reduced the shallots and wine as directed with the addition of chopped tarragon leaves. But I made the roux using the bacon fat and added the wine / shallot mixture to that which turned out just fine. Why waste bacon fat and dirty an extra pan?
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