new potatoes with three-cheese fondue

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Servs: 20

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  • add   2 teaspoons olive oil<br> 1/2 cup chopped onion<br> 1 cup plus 2 tablespoons whipping cream<br> 1 8-ounce package cream cheese, room temperature<br> 1 cup freshly grated Parmesan cheese (about 2 ounces) <br> 1/2 cup (packed) grated Gruy&#232;re chees


  1. 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.
  2. 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.)
  3. Place potatoes on platter. Spear each with skewer. Serve with warm fondue.