A delightful dish featuring tender baby potatoes paired with a luscious three-cheese dip, perfect for gatherings or a cozy dinner.
Heat the olive oil in a medium saucepan over medium heat.
Using extra virgin olive oil adds a fruity flavor to the dip.
Add the chopped onion and sauté until soft and translucent.
Stir frequently to prevent the onion from browning.
Reduce the heat to low and add the cream cheese, Parmesan, and Gruyere.
Ensure the cheeses are at room temperature for easier melting.
Whisk until the mixture is smooth and creamy.
If the mixture is too thick, add a splash of water to adjust the consistency.
Stir in the nutmeg and season with salt to taste.
Nutmeg adds a warm, aromatic note to the cheese dip.
Remove the cheese dip from heat and set aside.
Cover the saucepan to keep the dip warm while preparing the potatoes.
Place the baby potatoes in a large saucepan and cover with water.
Use cold water to ensure even cooking of the potatoes.
Bring to a boil over high heat, then reduce to medium and cook until tender.
Check doneness by piercing a potato with a fork; it should slide in easily.
Drain the potatoes and transfer them to a bowl.
Let the potatoes cool slightly before tossing with olive oil.
Toss the potatoes with olive oil and parsley, then season with salt.
Gently toss to avoid breaking the potatoes.
Arrange the potatoes on a serving platter and spear each with a skewer.
Using skewers makes it easy for guests to dip the potatoes into the cheese.
Serve the potatoes warm with the cheese dip on the side.
Keep the cheese dip warm by placing the saucepan over a low flame.
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