New Potatoes with Three Cheese Fondue

Indulge in the ultimate comfort food with these tender new potatoes smothered in a velvety three-cheese fondue. This recipe combines the buttery richness of Gruyère, the sharp tang of white cheddar, and the salty depth of Parmesan with a hint of dry white wine for a perfectly luscious sauce. The potatoes, boiled to fork-tender perfection with their flavorful skins intact, soak up every bit of the creamy fondue for a decadent side dish or appetizer. Finished off with a sprinkle of fresh parsley for color and a fragrant touch, this dish is easy to prepare yet irresistibly elegant. Perfect for dinner parties or cozy evenings, "New Potatoes with Three Cheese Fondue" is a must-try recipe that elevates classic comfort food to gourmet status.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds new potatoes
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup Gruyère cheese, shredded
• 1 cup sharp white cheddar cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 0.25 cup dry white wine
• 1 tablespoon cornstarch
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Wash the new potatoes under cold water to remove any dirt. Leave the skins on for texture and flavor.

Step 2

Place the potatoes in a large pot and fill with enough water to cover them. Add 1 teaspoon of kosher salt.

Step 3

Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender but not falling apart.

Step 4

While the potatoes are cooking, prepare the fondue. In a small bowl, mix the cornstarch and dry white wine until smooth. This will help thicken the cheese mixture.

Step 5

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.

Step 6

Slowly pour in the heavy cream and bring it to a gentle simmer.

Step 7

Gradually whisk in the shredded Gruyère, white cheddar, and Parmesan cheese, adding a handful at a time. Stir constantly to prevent clumping.

Step 8

Once the cheese is fully melted and smooth, stir in the wine-cornstarch mixture. Continue to cook for another 2-3 minutes until the fondue thickens slightly. Season with ground black pepper to taste.

Step 9

Drain the cooked potatoes and transfer them to a serving bowl. Drizzle with the cheese fondue.

Step 10

Garnish with chopped fresh parsley for a pop of color and flavor.

Step 11

Serve immediately and enjoy this comforting dish!

Nutrition Facts

Serving size	(1516.2g)

Amount per serving	% Daily Value*
Calories	2808.3

Total Fat 188.0g	0%
Saturated Fat 114.0g	0%
Polyunsaturated Fat g
Cholesterol 582mg	0%
Sodium 2927.5mg	0%
Total Carbohydrate 175.4g	0%
Dietary Fiber 12.8g	0%
Total Sugars 6.8g
Protein 95.2g	0%

Vitamin D 48IU	0%
Calcium 2471.0mg	0%
Iron 8.3mg	0%
Potassium 4052.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.0%

Protein: 13.7%

Carbs: 25.3%