Cheese Fondue with Fingerling Potatoes, French Bread and Vegetables

Recipe from the Food Network 6 fingerling potatoes, cut in half or 12 (1-inch) baby potatoes 1/2 tablespoon extra-virgin olive oil, plus more for drizzling 1 shallot, finely chopped 1/2 jigger dry sherry 1/2 cup half-and-half 4 ounces cream cheese 1/4 cup grated Parmesan 1/2 cup grated Gruyere or Swiss 1/2 teaspoon lemon juice 1/2 … Continue Reading →