New Potatoes With Three Cheese Fondue

A mixture of three cheeses piped into warmed potatoes make a festive side dish or first course.
  • PrepN/A |
  • TotalN/A |
  • Serves30 pieces


    • 2 lbs par boiled red bliss potato, cut in half
    • 3/4 lb cream cheese
    • 3/4 lb parmesan cheese
    • 3/4 lb Gruyere Cheese
    • 1/2 tbsp kosher salt
    • 1/2 tsp ground black pepper
    • 1/4 tsp ground nutmeg
    • 12 oz heave cream, whipped to soft peaks


Puree the three cheeses until very smooth. Season with salt, pepper and nutmeg. Fold the whipped cream into the mousse until well blended.

The mousse is now ready to pipe on the potatoes or use as a dip.

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