New Potatoes with Three-Cheese Fondue

Ingredients

• 8 ounce cream cheese room temperature
• 1 tablespoon parsley fresh chopped
• 0.3 teaspoon nutmeg 
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.5 cup onion chopped
• 2 ounces parmesan cheese freshly grated
• 1 pound potatoes - remove skin unpeeled cut into 1-inch pieces
• 1 teaspoon salt 
• 6 cups water 
• 1 cup whipping cream 

Equipment

• bowl
• sauce pan
• oven
• whisk
• skewers

Directions

1. Heat oil in heavy medium saucepan over medium heat.
2. Add onion; sauté until soft, about 4 minutes. Reduce heat to low.
3. Add cream, cream cheese, Parmesan, and Gruyère.
4. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper.
5. Remove from heat.
6. 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.
7. Drain.
8. Transfer potatoes to bowl.
9. 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.
10. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.)
11. Place potatoes on platter. Spear each with skewer.
12. Serve with warm fondue.