Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 teaspoons olive oil
- 1/2 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)
- 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
- =
Directions
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 6-inch skewers).
Serve with warm fondue.