NEW POTATOES WITH THREE-CHEESE FONDUE

New Potatoes with Three-Cheese Fondue image

Provided by Vicki Butts (lazyme)

Time 35m

Number Of Ingredients 13

2 tsp olive oil
1/2 c onion, chopped
1 c whipping cream
2 Tbsp whipping cream
8 oz cream cheese, room temperature
1 c parmesan cheese, freshly grated (about 2 ounces)
1/2 c gruyere cheese, freshly grated and firmly packed (about 1 1/2 ounces)
1/4 tsp ground nutmeg
1 lb large unpeeled red-skinned potatoes, cut into 1-inch pieces
6 c water
1 tsp salt
1 Tbsp extra virgin olive oil
1 Tbsp fresh parsely, chopped

Steps:

1. Heat oil in heavy medium saucepan over medium heat.
2. Add onion; saute until soft, about 4 minutes.
3. Reduce heat to low.
4. Add cream, cream cheese, Parmesan, and Gruyere.
5. Whisk until smooth, about 3 minutes.
6. Stir in nutmeg. Season with salt and pepper.
7. Remove from heat.
8. Combine potatoes, 6 cups water and salt in large saucepan.
9. Bring to boil over high heat.
10. Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain.
11. Transfer potatoes to bowl.
12. Add olive oil and parsley; toss to coat.
13. Season to taste with salt and pepper.
14. (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.)
15. Place potatoes on platter.
16. Spear each with skewer.
17. Serve with warm fondue.