New Potatoes with Three Cheese Fondue
This is a great holiday dish I served for the party and it was a last minute addition I was glad I opted for. Not only does it stay hot
because it’s in a fondue pot, but it’s a great vegetarian option and easy to make ahead and reheat. I also added some blanched asparagus to the potatoes for color. While the recipe called for Gruyère, the traditional fondue cheese, I used some sharp white cheddar I had on hand. This recipe is adapted from Bon Appetit and serves a party of 20.
1 c heavy cream
1 8-ounce package cream cheese, room temperature
1 c freshly grated Parmesan cheese (about 2 ounces)
1/2 c (packed) grated Gruyère or white cheddar cheese (about 1 1/2 ounces)
1/4 t ground nutmeg
1 1/2 pounds unpeeled small red-skinned potatoes, cut into bite-size pieces
6 cups water
1 t salt
1 T extra-virgin olive oil
1 T chopped fresh parsley
1/2 bunch asparagus, ends snapped and spears cut in half, then blanched
Place a medium saucepan over low heat and add cream, cream cheese, Parmesan, and Gruyère or cheddar. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat. (Can be made 1 day ahead and reheated over low 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 8-10 minutes. Drain, then place potatoes back in pot. Add olive oil and parsley and toss to coat, then season to taste with salt and pepper.
Arrange potatoes and asparagu on a platter and place fondue in a fondue pot. Serve warm.