Cheese Fondue Towers with Rosemary Potato Wedges
Ingredients
- 23 oz flour
- 1 tsp active dry yeast
- 1.5 tsp salt
- 1 tsp sugar
- 1.5 fl oz vegetable oil
- 10 fl oz lukewarm water
- 4 camembert cheese wheels
- 3 Chaumes cheese wheels
- 4 muenster cheese wheels
- 2 lbs potatoes
- 10 oz red onions
- 3 garlic cloves
- 1 tbsp rosemary
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp pepper
Instructions
- Preheat the oven to 400°F. Prepare the dough by mixing the above ingredients and kneading into a ball. Cover the bowl and let sit for 1 hour.
Divide the dough into 6 equal portions.
Roll the first portion of dough out into a circle. Cut the tops and bottoms off the camembert cheese wheels and stack the wheels in the middle of the dough circle.
Pull the surrounding dough up so it completely encases the cheese tower and tuck the edges in at the top. Roll out a second dough circle, drape it over the top of the cheese tower, and tuck the edges in underneath.
Repeat Steps #3 and #4 with the Chaumes cheese wheels.
Repeat Steps #3 and #4 with the muenster cheese wheels.
Line a sheet pan with parchment paper and place the cheese towers on it. Cut the potatoes into wedges and spread them around the towers, along with the sliced onions, chopped garlic cloves, and rosemary. Pour the olive oil over the vegetables and season with salt and pepper. Bake for 45 minutes.