04Add cream, cream cheese, Parmesan, and Gruyère.
05Whisk until smooth, about 3 minutes.
06Stir in nutmeg.
07Season with salt and pepper.
08Remove from heat.
09Combine potatoes, 6 cups water and salt in large saucepan.
10Bring to boil over high heat.
11Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes.
12Drain.
13Transfer potatoes to bowl.
14Add olive oil and parsley; toss to coat.
15Season to taste with salt and pepper.
16(Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.) Place potatoes on platter.