How to Make NEW POTATOES WITH THREE-CHEESE FONDUE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
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
DIRECTIONS
Heat oil in heavy medium saucepan over medium heat. Add onion; saut until soft, about 4 minutes. Reduce heat to low. Add cream, cream cheese, Parmesan, and Gruyre. 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 350F oven 10 minutes.) Place potatoes on platter. Spear each with skewer (48 6-inch skewers). Serve with warm fondue.
by: Mimi Bobeck
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