New Potatoes with Three-cheese Fondue

Description
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. Set out a small bowl for the used skewers.



Ingredients

 * 2 	 teaspoons   olive oil
 * 1/2 	cup chopped onions
 * 1 	cup whipping cream, plus
 * 2 	tablespoons whipping cream
 * 1 (8 	ounces) package cream cheese, room temperature
 * 1 	cup freshly grated Parmesan cheese (about 2 ounces)
 * 1/2 	cup packed grated Gruyere Cheese (about 1 1/2 ounces)
 * 1/4 	teaspoon ground nutmeg
 * 1 lb unpeeled large red potatoes, cut into 1 inch pieces
 * 6 	cups water
 * 1 	teaspoon salt
 * 1 	tablespoon extra-virgin olive oil
 * 1 	tablespoon chopped fresh parsley

Directions
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. Place potatoes on platter. Spear each with skewer (48 6-inch skewers). Serve with warm fondue.
 * 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.