New Potatoes With Three-cheese Fondue

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 20
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 cup whipping cream, plus
• 2 tablespoons whipping cream
• 1 (8 ounce) package cream cheese, room temperature
• 1 cup freshly grated parmesan cheese (about 2 ounces)
• 1/2 cup packed grated gruyere cheese (about 1 1/2 ounces)
• 1/4 teaspoon ground nutmeg
• 1 lb unpeeled large red potatoes, cut into 1 inch pieces
• 6 cups water
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh parsley

Recipe

• 1 heat oil in heavy medium saucepan over medium heat.
• 2 add onion; sauté until soft, about 4 minutes.
• 3 reduce heat to low.
• 4 add cream, cream cheese, parmesan, and gruyère.
• 5 whisk until smooth, about 3 minutes.
• 6 stir in nutmeg.
• 7 season with salt and pepper.
• 8 remove from heat.
• 9 combine potatoes, 6 cups water and salt in large saucepan.
• 10 bring to boil over high heat.
• 11 reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes.
• 12 drain.
• 13 transfer potatoes to bowl.
• 14 add olive oil and parsley; toss to coat.
• 15 season to taste with salt and pepper.
• 16 (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.) place potatoes on platter.
• 17 spear each with skewer (48 6-inch skewers).
• 18 serve with warm fondue.