NEW POTATOES WITH THREE-CHEESE FONDUE
Categories Milk/Cream Cheese Potato Appetizer Sauté Cream Cheese Parmesan Fall Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 20 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.)
- Place potatoes on platter. Spear each with skewer. Serve with warm fondue.
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Mijaz Ijaz
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the potatoes, and they didn't even notice the cheese.
Holly
[email protected]I'm not a good cook, but this recipe was easy to follow. I'm so glad I tried it!
j sanbouy
[email protected]This recipe is perfect for a special occasion. I made it for my husband's birthday, and he loved it.
Alicia Bosman
[email protected]I'm not a fan of Gruyère cheese, so I used cheddar cheese instead. The fondue was still delicious, but it had a different flavor.
Nash Bwoy
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The fondue is so rich and decadent, and the potatoes are the perfect side dish.
Fahad Salmani
[email protected]I'm allergic to dairy, so I made this recipe with vegan cheese. It turned out great! The fondue was still creamy and flavorful, and the potatoes were just as crispy.
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[email protected]I'm not a big fan of cheese, but I loved this dish. The fondue was light and airy, and the potatoes were perfectly cooked.
Sheyla Khamisi
[email protected]This recipe is a great way to use up leftover potatoes. I always have a few extra potatoes after making mashed potatoes, and this is a delicious way to use them up.
Natasha Edwards
[email protected]I followed the recipe exactly, but my fondue turned out grainy. I'm not sure what I did wrong.
Elias Mahlalela
[email protected]The potatoes were a little bland for my taste, but the fondue made up for it.
mauryell nixon
[email protected]I wasn't sure how the Gruyère and Emmental cheeses would taste together, but I was pleasantly surprised. The fondue was smooth and flavorful.
Ssebuliba Julius
[email protected]This recipe is a keeper! The fondue was delicious, and the potatoes were crispy on the outside and fluffy on the inside.
Shahziab Jan
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The fondue is so easy to make, and the potatoes are always cooked to perfection.
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[email protected]This recipe was a hit at my last dinner party! The fondue was rich and creamy, and the potatoes were perfectly cooked. My guests couldn't get enough of it.