Simple Cheese Fondue "Say Cheese"

Ingredients:

• 12 fingerling potatoes, halved
• 1 tbsp olive oil + extra for drizzling
• 1 shallot, finely chopped
• 1 glass of dry sherry
• 1 cup light cream
• 220 g of cream cheese
• 0.5 tbsp. grated parmesan
• 1 cup grated Gruyere or Swiss cheese
• 1 teaspoon lemon juice
• 0.5 tsp. grated nutmeg
• 0.5 tsp freshly ground black pepper
• 2 cups steamed broccoli florets
• 450 g asparagus, tough ends trimmed
• 2 tbsp fresh chives, chopped
• Half a French baguette, cut into cubes
• 12 cherry tomatoes
• Gherkins or small pickled cucumbers
• Marinated mushrooms
• Pickled onions

Preparation:

1. Cover the potatoes with water and bring to a boil. Salt the water and simmer for 10-12 minutes, until tender. Drain the potatoes and return them to the hot pan to dry. Drizzle the potatoes with a little olive oil to prevent discoloration and keep them shiny.
2. Pour 2 inches of water into a frying pan or another saucepan. Cover and bring to a boil. Season with salt, cover again, and reduce the heat to a simmer.
3. In a heavy-bottomed saucepan, heat 1 tablespoon of olive oil and finely chopped shallots over medium heat. Sauté the shallots for 2-3 minutes, then add the sherry and let them almost completely evaporate, 1-2 minutes per 1-inch (2.5 cm) slice. Add the cream to the pan and reduce the heat to low. Slice the cream cheese and add it to the pan. Let the cream cheese slowly melt in the cream, 5 minutes.
4. Add the Parmesan and grated Gruyere or Swiss cheese and stir until the cheese is melted and fully incorporated into the sauce. Add lemon juice. Season the sauce with nutmeg and black pepper. Place a candle under the grill or heat a fondue pot. Transfer the cheese sauce to the fondue pot or place the pot on the grill over the hot candle.
5. Add the broccoli to the boiling salted water and cook, covered, for 3 minutes. Remove the broccoli with a slotted spoon to a plate and add the asparagus to the boiling water. Cook for 2 minutes, then transfer to a plate with tongs.
6. Arrange the dipping appetizers on a large serving platter. Sprinkle the boiled potatoes with green onions. Place the cubed baguette at the opposite end of the platter to balance the color scheme. Arrange the boiled broccoli, asparagus, and cherry tomatoes between the potatoes and bread. Arrange fondue forks or bamboo skewers for dipping nearby. Place small bowls of gherkins, marinated mushrooms, and pickled onions next to the fondue pot!