New Potatoes With Three-Cheese Fondue

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 cup whipping cream, plus
• 2 tablespoons whipping cream
• 1 (8 ounce) package cream cheese, room temperature
• 1 cup freshly grated parmesan cheese (about 2 ounces)
• 1/2 cup packed grated gruyere cheese (about 1 1/2 ounces)
• 1/4 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

1. Heat oil in heavy medium saucepan over medium heat.
2. Add onion; saute until soft, about 4 minutes.
3. Reduce heat to low.
4. Add cream, cream cheese, Parmesan, and Gruyere.
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 350u0b0F oven 10 minutes.) Place potatoes on platter.
17. Spear each with skewer (48 6-inch skewers).
18. Serve with warm fondue.

olive oil, onion, whipping cream, whipping cream, cream cheese, freshly grated parmesan cheese, gruyere cheese, ground nutmeg, red potatoes, water, salt, extra virgin olive oil, parsley

Taken from www.food.com/recipe/new-potatoes-with-three-cheese-fondue-45181 (may not work)