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New Potatoes with Three-cheese Fondue

Potatoes simmered in a creamy three-cheese fondue of cream cheese, Parmesan, and Gruyère, served with olive oil and parsley.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Parmesan cheese and gruyere cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 152 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

New Potatoes with Three-cheese Fondue

Oven350°F
Time10 minutes

Ingredients

Directions

Make the fondue

  1. Heat olive oil in a heavy medium saucepan over medium heat.

  2. Add chopped onions; sauté until soft, about 4 minutes.

  3. Reduce heat to low.

  4. Add whipping cream, cream cheese, Parmesan, and Gruyère, then whisk until smooth, about 3 minutes.

  5. Stir in ground nutmeg.

  6. Season with salt and pepper.

  7. Remove fondue from heat.

Cook and dress the potatoes

  1. Combine potatoes, 6 cups water, and salt in a large saucepan.

  2. Bring to a boil over high heat.

  3. Reduce heat to medium and cook until potatoes are just tender when pierced with a skewer, about 6 minutes.

  4. Transfer potatoes to a bowl.

  5. Add extra-virgin olive oil and chopped parsley; toss to coat.

  6. Season to taste with salt and pepper.

Make ahead and serve

  1. Prepare fondue and potatoes 1 day ahead. Cover separately and refrigerate.

  2. Whisk fondue 5 minutes over medium heat until melted and smooth.

  3. Reheat potatoes in a 350°F oven for 10 minutes.

  4. Place potatoes on a platter.

  5. Spear each potato with a skewer (48 6-inch skewers).

  6. Serve with warm fondue.

Nutrition, whole recipe (rough)

710Calories
25 gProtein
46 gFat
52 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Gruyere Cheese1 oz (28g) cheddar113
Parmesan Cheese1 oz (28g)110
Cream Cheese1 oz (28g)99
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Nutmeg1 tsp ground (2.2g)12
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parmesan cheese + gruyere cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together152 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Cream cheese + gruyere cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together20 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Cream cheese + parmesan cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together311 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Olive + potatotop 7% of all pairs
    Smell alikemoderate
    Cooked together6,458 recipes

    Shared aroma: 2-undecenal (sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream cheese
Melts into the fondue, giving it a thick, smooth, creamy body.
Parmesan cheese
Adds sharp, salty flavor and helps the fondue thicken as it melts.
Gruyère cheese
Melts smoothly and adds nutty flavor to the fondue.
Whipping cream
Adds moisture and richness, loosening the cheese mixture into a silky sauce.
Red potatoes
Hold their shape when boiled, giving firm, moist pieces to dip.

The step that matters

Whisk the fondue over low heat. Cheese proteins seize and turn grainy or oily when overheated, so keeping the heat low and whisking until smooth keeps the fondue silky.

Swap the nutmeg

How well each one fits the dish's main ingredients (olive, onion, cream, cream cheese, parmesan cheese, gruyere cheese, potato):

  1. Garlicfits better
  2. Thymefits better
  3. Capersfits about as well
  4. Nutmegthe original

Fit is the average pairing score against olive, onion, cream, cream cheese, parmesan cheese, gruyere cheese, potato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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