New Potatoes With Three-cheese Fondue Recipe

No Photo

Have you made this?

 Share your own photo!

New Potatoes with Three-Cheese Fondue

Vicki Butts (lazyme)

By
@lazyme5909

Although a fondue pot suits this recipe, it isn't absolutely necessary. Simply put the fondue in a decorative microwavable bowl, and serve it warm. When the fondue gets too cold, just rewarm it in the microwave. Set out a small bowl for the used skewers.

I'll bet this would be good with lots of other veggies too. From epicurious.com.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

20

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 tsp
olive oil
1/2 c
onion, chopped
1 c
whipping cream
2 Tbsp
whipping cream
8 oz
cream cheese, room temperature
1 c
parmesan cheese, freshly grated (about 2 ounces)
1/2 c
gruyere cheese, freshly grated and firmly packed (about 1 1/2 ounces)
1/4 tsp
ground nutmeg
1 lb
large unpeeled red-skinned potatoes, cut into 1-inch pieces
6 c
water
1 tsp
salt
1 Tbsp
extra virgin olive oil
1 Tbsp
fresh parsely, chopped

Directions Step-By-Step

1
Heat oil in heavy medium saucepan over medium heat.
2
Add onion; saute until soft, about 4 minutes.
3
Reduce heat to low.
4
Add cream, cream cheese, Parmesan, and Gruyere.
5
Whisk until smooth, about 3 minutes.
6
Stir in nutmeg. Season with salt and pepper.
7
Remove from heat.
8
Combine potatoes, 6 cups water and salt in large saucepan.
9
Bring to boil over high heat.
10
Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain.
11
Transfer potatoes to bowl.
12
Add olive oil and parsley; toss to coat.
13
Season to taste with salt and pepper.
14
(Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.)
15
Place potatoes on platter.
16
Spear each with skewer.
17
Serve with warm fondue.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Dairy
Regional Style: Eastern European