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Ingredients

• 12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be substituted
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
• 1 shallot, finely chopped
• 1 jigger dry sherry
• 1 cup half-and-half
• 8 ounces cream cheese
• 1/2 cup grated Parmesan
• 1 cup grated Gruyere or Swiss
• 1 teaspoon lemon juice
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon freshly ground black pepper
• 2 cups steamed broccoli florets
• 1 pound asparagus, trimmed of stems, tips reserved
• 2 tablespoons fresh chives, snipped or chopped
• 1/2 French baguette, cubed
• 12 cherry tomatoes
• Cornichons or baby gherkin pickles
• Marinated mushrooms
• Pickled onions

Description

Food Network Invites You To Try This Easy Cheesy Fondue With Fingerling Potatoes, French Bread And Select Vegetables Recipe From Rachael Ray.

Food Network