New Potatoes with Three-Cheese Fondue

New Potatoes With Three-cheese Fondue

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Vicki Butts (lazyme)


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


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 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
  • 1 tsp
  • 1 Tbsp
    extra virgin olive oil
  • 1 Tbsp
    fresh parsely, chopped

How to Make New Potatoes with Three-Cheese Fondue


  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.

Printable Recipe Card

About New Potatoes with Three-Cheese Fondue

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

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