New Potatoes with Three-Cheese Fondue |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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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. Ingredients:
2 teaspoons olive oil |
1/2 cup chopped onion |
1 cup 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 gruyère cheese (about 1 1/2 ounces) |
1/4 teaspoon ground nutmeg |
1 pound unpeeled large red-skinned potatoes, cut into 1-inch pieces |
6 cups water |
1 teaspoon salt |
1 tablespoon extra-virgin olive oil |
1 tablespoon chopped fresh parsley |
Directions:
1. Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until soft, about 4 minutes. Reduce heat to low. Add cream, cream cheese, Parmesan, and Gruyère. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat.
2. Combine potatoes, 6 cups water and salt in large saucepan. Bring to boil over high heat. Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain. Transfer potatoes to bowl. Add olive oil and parsley; toss to coat. Season to taste with salt and pepper. (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.)
3. Place potatoes on platter. Spear each with skewer. Serve with warm fondue.
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