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 ==
# 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.
# 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 x 6-inch skewers).
# Serve with warm fondue.
Category:Swiss Appetizers
Category:Fondue Recipes
Category:Parmesan cheese Recipes
Category:Light whipping cream Recipes
Category:Cream cheese Recipes
Category:Gruyère Recipes
Category:Red-skinned potato Recipes