New Potatoes With Three-Cheese Fondue

Recipe by Mimi Bobeck
READY IN: 30mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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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.
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