New Potatoes with Three-Cheese Fondue
- Preparing Time: -
- Total Time: -
- Served Person: Makes 20 servings
- 1 teaspoon salt
- 1/2 cup chopped onion
- 6 cups water
- 1/4 teaspoon ground nutmeg
- 1 tablespoon chopped fresh parsley
- 2 teaspoons olive oil
- 1 tablespoon extra-virgin olive oil
- 1 8-ounce package cream cheese, room temperature
- Carbohydrate 5 g(2%)
- Cholesterol 32 mg(11%)
- Fat 11 g(16%)
- Fiber 1 g(2%)
- Protein 3 g(6%)
- Saturated Fat 6 g(29%)
- Sodium 221 mg(9%)
- Calories 127
Preparation 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. Serve with warm fondue.
Preparation 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. Serve with warm fondue.
