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1
Cover potatoes with water and bring the water to a boil.
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2
Salt the water and simmer potatoes 10 to 12 minutes, until just tender.
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3
Drain potatoes and return to warm pot to dry the potatoes.
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4
Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
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5
Fill a second skillet or saucepan with 2 inches of water.
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6
Cover and bring the water to a boil on the stovetop.
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7
Salt the water, replace the cover and reduce heat to simmer.
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8
To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots.
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9
Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or two.
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10
Add half-and-half to the pan and reduce heat to low.
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11
Cut cream cheese into 1-inch slices and add it to the pot.
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12
Allow the cream cheese to slowly melt into the half-and-half, 5 minutes.
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13
Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated.
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14
Stir in lemon juice.
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15
Season sauce with, nutmeg and black pepper.
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16
Place a candle underneath a wire rack or warm a fondue pot.
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17
Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.
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18
To simmering, salted water, add broccoli and cook florets, covered, 3 minutes.
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19
Remove broccoli with a slotted spoon to a plate and add asparagus tips.
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20
Cook asparagus tips 2 minutes, then remove with tongs to a plate.
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21
Arrange the items for dipping on a large serving platter.
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22
Garnish the cooked potatoes with chives.
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23
Set the cubed baguette on the opposite end of the platter, to balance color.
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24
Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes.
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25
Set out fondue forks or bamboo skewers for dipping.
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26
Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.
