Directions:
- 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.
- 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.) Place potatoes on platter.
- Spear each with skewer (48 6-inch skewers).
- Serve with warm fondue.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.28 Kcal (357 kJ) | ||
| Calories from fat | 55.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 9% | |
|---|---|---|---|
| Cholesterol | 16.62mg | 6% | |
| Sodium | 212.76mg | 9% | |
| Potassium | 127.39mg | 3% | |
| Total Carbs | 4.49g | 1% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 94.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 73.82 Kcal (309 kJ) | ||
| Calories from fat | 47.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.31g | 9% | |
|---|---|---|---|
| Cholesterol | 14.39mg | 6% | |
| Sodium | 184.16mg | 9% | |
| Potassium | 110.27mg | 3% | |
| Total Carbs | 3.89g | 1% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 2.83g | 7% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 81.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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