new potatoes with three-cheese fondue

Name: New Potatoes with Three-Cheese Fondue
Prep time: 15 min
Cook time: 20 min
Yield: 20
Cuisine: Eastern European
Ingredients: 2 teaspoon(s) olive oil; 1/2 cup(s) onion, chopped; 1 cup(s) whipping cream; 2 tablespoon(s) whipping cream; 8 ounce(s) cream cheese, room temperature; 1 cup(s) parmesan cheese, freshly grated (about 2 ounces); 1/2 cup(s) gruyere cheese, freshly grated and firmly packed (about 1 1/2 ounces); 1/4 teaspoon(s) ground nutmeg; 1 pound(s) large unpeeled red-skinned potatoes, cut into 1-inch pieces; 6 cup(s) water; 1 teaspoon(s) salt; 1 tablespoon(s) extra virgin olive oil; 1 tablespoon(s) fresh parsely, chopped

7 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jun 2, 2015

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.

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prep time 15 Min

cook time 20 Min

method Stove Top

yield 20 serving(s)

Ingredients

2 teaspoons olive oil
1/2 cup onion, chopped
1 cup whipping cream
2 tablespoons whipping cream
8 ounces cream cheese, room temperature
1 cup parmesan cheese, freshly grated (about 2 ounces)
1/2 cup gruyere cheese, freshly grated and firmly packed (about 1 1/2 ounces)
1/4 teaspoon ground nutmeg
1 pound large unpeeled red-skinned potatoes, cut into 1-inch pieces
6 cups water
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon fresh parsely, chopped

How To Make new potatoes with three-cheese fondue

Step 1

Heat oil in heavy medium saucepan over medium heat.

Step 2

Add onion; saute until soft, about 4 minutes.
Step 3

Reduce heat to low.
Step 4

Add cream, cream cheese, Parmesan, and Gruyere.
Step 5

Whisk until smooth, about 3 minutes.
Step 6

Stir in nutmeg. Season with salt and pepper.
Step 7

Remove from heat.
Step 8

Combine potatoes, 6 cups water and salt in large saucepan.
Step 9

Bring to boil over high heat.
Step 10

Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain.
Step 11

Transfer potatoes to bowl.
Step 12

Add olive oil and parsley; toss to coat.
Step 13

Season to taste with salt and pepper.
Step 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.)
Step 15

Place potatoes on platter.
Step 16

Spear each with skewer.
Step 17

Serve with warm fondue.
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