Ingredients Jump to Instructions ↓

  1. 12 Fingerling potatoes - cut in halves

  2. 1-inch baby potatoes may be

  3. Substituted)

  4. 1 tablespoon 15ml Extra-virgin olive oil - plus

  5. Some for drizzling

  6. 1 Shallot - finely chopped

  7. 1 Dry sherry

  8. 1 cup 237ml Half-and-half

  9. 8 oz 227g Cream cheese

  10. 1/2 cup 118ml Grated Parmesan

  11. 1 cup 237ml Grated Gruyere or Swiss

  12. 1 teaspoon 5ml Lemon juice

  13. 1/2 teaspoon 2 1/2ml Grated nutmeg

  14. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  15. 2 cups 292g / 10oz Steamed broccoli florets

  16. 1 lb 454g / 16oz Asparagus - trimmed of stems,

  17. Tips reserved

  18. 2 tablespoons 30ml Snipped or chopped fresh chives

  19. 1/2 French baguette - cubed

  20. 12 Cherry tomatoes

  21. Accompaniments

  22. Cornichons or baby gherkin pickles

  23. Marinated mushrooms

  24. Pickled onions

Instructions Jump to Ingredients ↑

  1. Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.

  2. Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.

  3. To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or 2. Add half-and-half to the pan and reduce heat to low.

  4. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper.

  5. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.

  6. To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.

  7. Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.

  8. This recipe yields 4 servings.


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