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
 * ½ 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)
 * ½ cup packed grated Gruyère cheese (about 1½ ounces)
 * ¼ 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

 * 1) Heat oil in heavy medium saucepan over medium heat.
 * 2) Add onion; sauté until soft, about 4 minutes.
 * 3) Reduce heat to low.
 * 4) Add cream, cream cheese, Parmesan, and Gruyère.
 * 5) Whisk until smooth, about 3 minutes.
 * 6) Stir in nutmeg.
 * 7) Season with salt and pepper.
 * 8) Remove from heat.
 * 9) Combine potatoes, 6 cups water and salt in large saucepan.
 * 10) Bring to boil over high heat.
 * 11) Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes.
 * 12) Drain.
 * 13) Transfer potatoes to bowl.
 * 14) Add olive oil and parsley; toss to coat.
 * 15) Season to taste with salt and pepper.
 * 16) Fondue and potatoes can be prepared 1 day ahead.
 * 17) Cover separately and refrigerate.
 * 18) Whisk fondue 5 minutes over medium heat until melted and smooth.
 * 19) Reheat potatoes in 350 °F oven 10 minutes.
 * 20) Place potatoes on platter.
 * 21) Spear each with skewer (48 x 6-inch skewers).
 * 22) Serve with warm fondue.