Irish whiskey fondue

Irish whiskey fondue

Total: 50 Min. | Active: 30 Min.
Nutritional value / people: 917 kcal
, Fat: 58 g
, Carbohydrate: 24 g
, Protein: 47 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sweet potatoes

300g sweet potatoes, cut into approx. 3 cm cubes
½tbsp cornflour
½tsp salt


1 garlic clove, halved
350g mild Gruyère, coarsely grated
350g Cheddar, coarsely grated
2tbsp cornflour
2 ½dl white wine
1dl whiskey
½tbsp thyme, finely chopped
a little Tasmanian mountain pepper
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How it's done

Sweet potatoes

Mix the potatoes, cornflour and salt in a bowl, spread onto a baking tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.


Rub the garlic around the fondue pot. Add the Gruyère, Cheddar and cornflour, mix well. Pour in the wine. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted. Stir in the whiskey and thyme, continue to stir until the fondue is creamy, season.

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