Creamy Three-Cheese Fondue with Herbed New Potatoes
Indulge in the smooth, rich flavors of this Creamy Three-Cheese Fondue paired with tender, herbed new potatoes. The perfect appetizer or side for gatherings, this dish features a luxurious blend of cream cheese, Parmesan, and Gruyère melted into a velvety sauce. Potatoes are cooked until just tender and dressed in a light drizzle of olive oil and fresh parsley for a vibrant flavor. Serve these delightful bites skewered for easy dipping, creating a fun and interactive dining experience that your guests will love!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
olive oil
2 teaspoons (for sautéing)
chopped onion
1/2 cup (finely chopped)
whipping cream
1 cup (plus 2 tablespoons for consistency)
cream cheese
8 ounces (at room temperature)
Parmesan cheese
1 cup (freshly grated)
Gruyère cheese
1/2 cup (packed and grated)
ground nutmeg
1/4 teaspoon (for flavor)
large red potatoes
1 lb (unpeeled and cut into 1-inch pieces)
water
6 cups (for boiling potatoes)
salt
1 teaspoon (for potato boiling)
extra virgin olive oil
1 tablespoon (for dressing)
fresh parsley
1 tablespoon (chopped for garnish)
Instructions
1
1. In a heavy medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 4 minutes.
2
2. Reduce the heat to low. Add 1 cup of whipping cream, cream cheese, grated Parmesan, and Gruyère cheese. Whisk together until the mixture is smooth and creamy, about 3 minutes.
3
3. Stir in ground nutmeg, and season with salt and pepper to taste. Remove the fondue from heat and set aside.
4
4. In a large saucepan, combine the unpeeled large red potatoes, 6 cups of water, and 1 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to medium. Cook the potatoes until they are tender when pierced with a skewer, about 6 minutes.
5
5. Drain the potatoes and transfer them to a serving bowl. Drizzle with 1 tablespoon of extra virgin olive oil and add chopped fresh parsley. Toss everything gently to coat the potatoes evenly.
6
6. Season the potatoes to taste with additional salt and pepper if needed.
7
7. (Optional: Both the fondue and the potatoes can be prepared a day in advance. Cover separately and refrigerate. When ready to serve, whisk the fondue over medium heat for about 5 minutes until melted and smooth. Reheat the potatoes in a 350°F oven for 10 minutes.)
8
8. Arrange the potatoes on a platter and spear each with a skewer (about 48 6-inch skewers). Serve warmly with the three-cheese fondue for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Three-Cheese Fondue with Herbed New Potatoes?
It is a rich and velvety appetizer featuring a blend of cream cheese, Parmesan, and Gruyère served with tender red potatoes dressed in olive oil and fresh parsley.
What types of cheese are used in this recipe?
This recipe uses a combination of 8 ounces of cream cheese, 1 cup of freshly grated Parmesan, and 1/2 cup of grated Gruyère.
How should I prepare the new potatoes?
The potatoes should be left unpeeled, cut into 1-inch pieces, boiled in salted water until tender, and then tossed with extra virgin olive oil and fresh parsley.
Can I make the fondue and potatoes ahead of time?
Yes, both can be prepared a day in advance. Store them separately in the refrigerator and reheat before serving.
What is the best way to reheat the cheese fondue?
Whisk the fondue over medium heat for about 5 minutes until it becomes melted and smooth again.
How do I reheat the herbed potatoes?
Reheat the potatoes in a preheated 350°F oven for approximately 10 minutes.
Is this recipe suitable for vegetarians?
Yes, according to the recipe tags, this dish is considered vegetarian-friendly.
What kind of potatoes work best for this fondue?
Large red potatoes are recommended, as they hold their shape well when boiled and skewered.
Do I need to peel the potatoes?
No, the recipe calls for unpeeled potatoes to maintain texture and flavor.
How long does it take to sauté the onions?
The chopped onions should be sautéed over medium heat for about 4 minutes until they are soft and translucent.
What spices are used to season the cheese sauce?
The fondue is seasoned with ground nutmeg, salt, and pepper to taste.
How long should the potatoes boil?
Boil the potatoes for about 6 minutes, or until they are tender when pierced with a skewer.
How do I serve this dish at a party?
Arrange the potatoes on a platter, spear each with a 6-inch skewer, and serve warm with the cheese fondue for dipping.
Can I adjust the consistency of the fondue?
Yes, you can add an additional 2 tablespoons of whipping cream to achieve your desired consistency.
What type of oil is used for the herb dressing?
Extra virgin olive oil is used to dress the potatoes after they are boiled.
What size skewers are recommended?
The recipe suggests using about 48 6-inch skewers for serving.
Should the cream cheese be at room temperature?
Yes, using cream cheese at room temperature ensures it melts more easily and smoothly into the sauce.
Is the Parmesan cheese pre-grated or fresh?
The recipe specifies using freshly grated Parmesan cheese for the best flavor and melting quality.
What role does nutmeg play in the fondue?
Ground nutmeg adds a subtle, warm flavor that complements the richness of the three cheeses.
How much water is needed to boil the potatoes?
You will need 6 cups of water combined with 1 teaspoon of salt.
What is the first step in making the fondue?
The first step is heating olive oil in a heavy saucepan and sautéing chopped onions until soft.
Can I use dried parsley instead of fresh?
While fresh parsley is recommended for a vibrant flavor, you can use dried parsley, though the taste may be less bright.
What is the total number of ingredients?
There are 12 ingredients used in this recipe.
Is this dish intended as a main course or an appetizer?
It is primarily intended as an appetizer or a side dish for gatherings.
How do I know when the cheese mixture is ready?
The mixture is ready when it has been whisked together for about 3 minutes and is smooth and creamy.
What heat level should I use when mixing the cheeses?
Reduce the heat to low before adding the cream and cheeses to prevent burning.
Are there any specific tags for this recipe?
Tags include three-cheese fondue, new potatoes, appetizer, dipping food, and party food.
How many potatoes does the recipe require?
The recipe uses 1 lb of large red potatoes.
Can I substitute the Gruyère cheese?
While Gruyère is preferred for its melting properties, you could substitute it with Emmental or Swiss cheese.
Is it necessary to use a heavy saucepan?
A heavy saucepan is recommended to help distribute heat evenly and prevent the cheese from scorching.