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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.
- 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
- 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.
- 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.