NEW POTATOES WITH THREE-CHEESE FONDUE

New Potatoes With Three-Cheese Fondue image

Provided by Mimi Bobeck

Categories Sauces

Time 30m

Yield 20 serving(s)

Number Of Ingredients 13

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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

Steps:

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.