New Potatoes With Three-cheese Fondue Recipe

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New Potatoes with Three-Cheese Fondue

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


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

About this Recipe

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