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New Potatoes with Three-cheese Fondue

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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.

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New Potatoes with Three-cheese Fondue


Ingredients Needed For New Potatoes with Three-cheese Fondue
* 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 To Prepare New Potatoes with Three-cheese Fondue
Heat oil in heavy medium saucepan over medium heat.<BR>
Add Onion; sauté until soft, about 4 minutes.<BR>
Reduce heat to low.<BR>
Add cream, cream cheese, Parmesan, and Gruyère.<BR>
Whisk until smooth, about 3 minutes.<BR>
Stir in nutmeg.<BR>
Season with salt and pepper.<BR>
Remove from heat.<BR>
Combine potatoes, 6 cups water and salt in large saucepan.<BR>
Bring to boil over high heat.<BR>
Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes.<BR>
Drain.<BR>
Transfer potatoes to bowl.<BR>
Add olive oil and parsley; toss to coat.<BR>
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.<BR>
Place potatoes on platter.<BR>
Spear each with skewer (48 6-inch skewers).<BR>
Serve with warm fondue.



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Tuesday, October 17, 2017, 8:39 pm


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