RCI-VG.002.0098.001
New Potatoes with Three-cheese Fondue
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.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- 2 teaspoons
- ½ cup
- whipping cream1 cupplus
- 2 tablespoons
- (8 ounces) package cream cheese1 unitroom temperature
- freshly grated Parmesan cheese (about 2 ounces)1 cup
- packed grated Gruyère cheese (about 1½ ounces)½ cup
- ¼ teaspoon
- unpeeled large red potatoes1 lbcut into 1 inch pieces
- 6 cups
- 1 teaspoon
- 1 tablespoon
- 1 tablespoon
Method
1
Scrub the new potatoes thoroughly under cold running water, then place them in a large pot and cover with salted water. Bring to a boil over high heat and cook for 15–18 minutes, or until tender when pierced with a fork.
20 minutes
2
Drain the cooked potatoes and toss them lightly with olive oil, a pinch of salt, and chopped fresh parsley. Set aside and keep warm.
3 minutes
3
Peel and finely dice the onions, then sauté them in a drizzle of olive oil over medium heat until softened and translucent, about 5 minutes.
5 minutes
4
Reduce the heat to low and add the cream cheese to the pan with the softened onions, stirring until the cream cheese has fully melted and combined.
3 minutes
5
Pour in the whipping cream gradually, stirring constantly to create a smooth, homogeneous base. Add a small splash of water if the sauce appears too thick.
4 minutes
6
Add the remaining two cheeses of your trio to the warm cream mixture, stirring over low heat until each cheese is fully melted and the fondue is silky and smooth.
5 minutes
7
Season the fondue with freshly grated nutmeg and salt to taste, adjusting consistency with a little additional whipping cream if needed.
2 minutes
8
Transfer the warm three-cheese fondue to a serving bowl or fondue pot and arrange the dressed new potatoes alongside. Garnish with extra parsley and serve immediately for dipping.