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olive oil onion whipping cream whipping cream cream cheese freshly grated Parmesan cheese Gruyere cheese ground nutmeg red potatoes water salt extra-virgin olive oil parsley
Viewed: 77 - Published at: 5 years agoIngredients
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 cup whipping cream, plus
- 2 tablespoons whipping cream
- 1 (8 ounce) 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
Method
- Heat oil in heavy medium saucepan over medium heat.
- Add onion; saute until soft, about 4 minutes.
- Reduce heat to low.
- Add cream, cream cheese, Parmesan, and Gruyere.
- 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 (48 6-inch skewers).
- Serve with warm fondue.
