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

cheese fondue

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.

Ingredients:

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)

vegetables for fondue

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

Directions:

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.