New Potatoes with Three-cheese Fondue

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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.

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Ingredients [?]

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  • add   1/4 teaspoon ground nutmeg
  • add   1 teaspoon salt
  • add   6 cups water
  • add   2 teaspoons olive oil
  • add   2 tablespoons whipping cream
  • add   1 lb unpeeled large red potatoes
  • add   1/2 cup chopped onions
  • add   1 (8 ounce) package cream cheese
  • add   1 cup freshly grated parmesan cheese (about 2 ounces)
  • add   1 tablespoon chopped fresh parsley
  • add   1/2 cup packed grated gruyere cheese (about 1 1/2 ounces)
  • add   1 tablespoon extra-virgin olive oil
  • add   1 cup whipping cream


  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. 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.
  17. Spear each with skewer (48 6-inch skewers).
  18. Serve with warm fondue.