1. Heat oil in heavy medium saucepan over medium heat. 2. Add onion; sauté until soft, about 4 minutes. 3. Reduce heat to low. 4. Add cream, cream cheese, Parmesan, and Gruyère. 5. Whisk until smooth, about 3 minutes. 6. Stir in nutmeg. 7. Season with salt and pepper. 8. Remove from heat. 9. Combine potatoes, 6 cups water and salt in large saucepan. 10. Bring to boil over high heat. 11. Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. 12. Drain. 13. Transfer potatoes to bowl. 14. Add olive oil and parsley; toss to coat. 15. Season to taste with salt and pepper. 16. (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. 17. Spear each with skewer (48 6-inch skewers). 18. Serve with warm fondue. ---------------------------------------------------------------------------
Nutrition
Ingredients
