New Potatoes with Three-cheese Fondue

Recipe Description

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.


  • 2 teaspoons olive oil
  • ½ cup chopped onions
  • 1 cup light whipping cream|whipping cream, plus
  • 2 tablespoons light whipping cream|whipping cream
  • 1 (8 ounces) package cream cheese, room temperature
  • 1 cup freshly grated Parmesan cheese (about 2 ounces)
  • ½ cup packed grated Gruyère cheese (about 1½ ounces)
  • ¼ teaspoon ground nutmeg
  • 1 lb unpeeled large red-skinned potato|red potatoes, cut into 1 inch pieces
  • 6 cups water
  • 1 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley


  1. Heat oil in heavy medium saucepan over medium heat.
  2. Add onion; sauté until soft, about 4 minutes.
  3. Reduce heat to low.
  4. Add cream, cream cheese, Parmesan, and Gruyère.
  5. Whisk until smooth, about 3 minutes.
  6. Stir in nutmeg.
  7. Season with salt and pepper.
  8. Remove from heat.
  9. Combine potatoes, 6 cups water and salt in large saucepan.
  10. Bring to boil over high heat.
  11. Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes.
  12. Drain.
  13. Transfer potatoes to bowl.
  14. Add olive oil and parsley; toss to coat.
  15. Season to taste with salt and pepper.
  16. Fondue and potatoes can be prepared 1 day ahead.
  17. Cover separately and refrigerate.
  18. Whisk fondue 5 minutes over medium heat until melted and smooth.
  19. Reheat potatoes in 350 °F oven 10 minutes.
  20. Place potatoes on platter.
  21. Spear each with skewer (48 x 6-inch skewers).
  22. Serve with warm fondue.
This article uses material from the "New Potatoes with Three-cheese Fondue" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License