New Potatoes with Three-cheese Fondue

New Potatoes with Three-cheese Fondue Recipe from Switzerland

Region / culture: Switzerland | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Indulge in the creamy and cheesy goodness of New Potatoes with Three-cheese Fondue. This decadent dish is perfect for a special occasion or a cozy night in.

History

This recipe combines the rich flavors of three different cheeses with tender red potatoes for a luxurious and satisfying dish. The fondue adds a touch of elegance to the classic potato side dish.

Ingredients

2 tsp of olive oil
0.5 cup of chopped onions
1 cup of whipping cream, plus
2 tbsp of whipping cream
1 (8 oz (227 g)) package of cream cheese, at room temperature
1 cup of freshly grated parmesan cheese (about 2 oz (57 g))
0.5 cup of packed grated gruyère cheese (about 1.5 oz (43 g))
0.25 tsp of ground nutmeg
1 lb (454 g) of unpeeled large red potatoes, cut into 1-inch pieces
6 cups of water
1 tsp of salt
1 tbsp of extra-virgin olive oil
1 tbsp of chopped fresh parsley

How to prepare

Heat oil in a heavy medium saucepan over medium heat.
Add onion and sauté until soft, about 4 minutes.
Reduce the 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 of water, and salt in a large saucepan.
Bring to a boil over high heat.
Reduce the heat to medium and cook until the potatoes are just tender when pierced with a skewer, about 6 minutes.
Drain the potatoes.
Transfer the potatoes to a bowl.
Add olive oil and parsley, then toss to coat.
Season to taste with salt and pepper.
The fondue and potatoes can be prepared 1 day ahead.
Cover them separately and refrigerate.
Whisk the fondue for 5 minutes over medium heat until melted and smooth.
Reheat the potatoes in a 350°F (177°C) oven for 10 minutes.
Place the potatoes on a platter.
Spear each potato with a skewer (48 x 6 inches skewers).
Serve with warm fondue.

Variations

Experiment with different types of cheese in the fondue, such as sharp cheddar or blue cheese, for a unique flavor profile. Add herbs like thyme or rosemary to the potatoes for an extra burst of flavor.

Cooking Tips & Tricks

Be sure to cook the potatoes until just tender to ensure they are not too mushy in the final dish.

- Whisk the fondue constantly while reheating to prevent it from sticking to the pan.

- For a twist, try adding crispy bacon or sautéed mushrooms to the potatoes before serving.

Serving Suggestions

Serve this dish as a decadent side to a main course of roasted chicken or grilled steak. Pair with a crisp green salad to balance out the richness of the fondue.

Cooking Techniques

The key to this recipe is to cook the potatoes until just tender and to whisk the fondue constantly while reheating to ensure a smooth and creamy texture.

Ingredient Substitutions

Feel free to swap out the red potatoes for Yukon gold or fingerling potatoes for a different texture. You can also use half-and-half or milk instead of whipping cream for a lighter version of the fondue.

Make Ahead Tips

Both the fondue and potatoes can be prepared ahead of time and reheated before serving. Simply store them in the refrigerator and follow the reheating instructions in the recipe.

Presentation Ideas

Arrange the skewered potatoes on a platter and drizzle the warm fondue over the top for a stunning presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine like Chardonnay or Sauvignon Blanc to complement the richness of the cheese. A light and fruity red wine like Pinot Noir would also be a great match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the potatoes in a 350°F (177°C) oven for 10 minutes and whisk the fondue over medium heat until melted and smooth.

Nutrition Information

Calories per serving

Each serving of New Potatoes with Three-cheese Fondue contains approximately 400 calories.

Carbohydrates

Each serving of New Potatoes with Three-cheese Fondue contains approximately 25 grams of carbohydrates.

Fats

This dish is rich in fats, with each serving providing around 30 grams of fat.

Proteins

Enjoy a boost of protein with this dish, as each serving contains about 10 grams of protein.

Vitamins and minerals

The potatoes in this dish are a good source of vitamin C and potassium, while the cheeses provide calcium and vitamin A.

Alergens

This recipe contains dairy and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Overall, this dish is a rich and indulgent treat that is best enjoyed in moderation.

Summary

New Potatoes with Three-cheese Fondue is a decadent and indulgent dish that combines the creamy richness of three cheeses with tender red potatoes. Perfect for a special occasion or a cozy night in, this recipe is sure to impress your guests. Enjoy the luxurious flavors and textures of this dish with a glass of wine and good company.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold winter evening and I had just finished organizing my recipe box when I stumbled upon a handwritten note tucked away in the back. The title read "New Potatoes with Three-cheese Fondue" and my curiosity was piqued.

I traced the origins of the recipe back to a small town in the Swiss Alps where I had visited many years ago. I remembered the cozy chalet where I had sampled the most delectable fondue of my life. The creamy cheese, the crisp potatoes, the warm bread – everything was perfection. I had begged the chef for the recipe, but he simply smiled and told me it was a family secret.

Undeterred, I spent the next few days wandering the streets, chatting with locals, and scoping out hidden cafes in search of the elusive recipe. Finally, on my last day in the town, I stumbled upon an old bookstore tucked away in a cobblestone alley. As I perused the shelves, a dusty cookbook caught my eye. I eagerly flipped through the pages and there it was – the recipe for New Potatoes with Three-cheese Fondue.

I couldn't believe my luck. With trembling hands, I purchased the book and rushed back to my hotel room to study the recipe. The ingredients were simple – new potatoes, Gruyere, Emmental, and Vacherin cheese, white wine, garlic, and a dash of nutmeg. The instructions were straightforward, but there was something about the way the recipe was written that made me feel like I was uncovering a hidden treasure.

I spent the next few weeks perfecting the recipe, tweaking it here and there until it was just right. I invited friends and family over for tastings, and every time, they raved about the creamy, cheesy goodness of the fondue. It became a staple at all our gatherings, a dish that brought people together and warmed our hearts.

Over the years, I continued to make the New Potatoes with Three-cheese Fondue, each time adding my own twist to the recipe. Sometimes I would swap out the potatoes for crusty bread, or experiment with different types of cheese. I even tried adding a splash of white truffle oil once, and the result was heavenly.

But no matter how many times I made the dish, it always brought me back to that cozy chalet in the Swiss Alps, where I first fell in love with the magic of fondue. The memories of that trip, the taste of the cheese melting in my mouth, the laughter of friends gathered around the table – they all came flooding back every time I cooked the dish.

Now, as I sit in my kitchen, surrounded by the comforting aromas of garlic, cheese, and wine, I can't help but feel grateful for the journey that led me to this recipe. It's more than just a dish – it's a piece of my heart, a connection to a place and time that will always hold a special place in my soul.

And as I serve up the New Potatoes with Three-cheese Fondue to my loved ones, I know that I am passing on not just a recipe, but a story – a story of adventure, discovery, and the joy of sharing good food with even better company. And that, to me, is the true magic of cooking.