Hot Potato Chips with Blue Cheese Sauce
By KennyB07
Ingredients
- Blue Cheese Sauce:
- STAFF
- 07/12 /2016
- Be sure to make a big batch! These won’t last long!
- Hot Potato Chips with Blue Cheese Sauce
- Courtesy of Chef/Owner Bobby Flay, Bar Americain
- Serves: 8
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 small Spanish onion, finely chopped
- 2 tablespoons flour
- 1/4 teaspoon kosher salt
- Pinch of cayenne pepper
- 1/2 pound crumbled blue cheese, plus 1/4 cup for garnishing
- 2 tablespoons finely chopped fresh chives
- Potato Chips:*
- 4 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline
- 2 quarts peanut oil or canola oil
- Salt
Details
Preparation
Step 1
SAUCE
Place the milk in a small saucepan and bring to a simmer over low heat.
Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened, season with the salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally.
Remove from the heat and stir in the cheese. If the sauce is too thick, thin with a little extra milk.
CHIPS
Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
Heat oil in a large saucepan until the temperature of the oil reaches 375° on a deep fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain and season with salt immediately.
To Serve:
Pour the sauce into a bowl and top with more crumbled blue cheese and the chopped chives. Place the bowl in the center of a large platter and place the potato chips around the bowl.
*If you don't want to make homemade potato chips, you can substitute your favorite brand. Put them on a large baking sheet in a single layer and heat for 5 minutes in a preheated 350°oven.
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