Hot Potato Chips with Blue Cheese Sauce
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 2211
- Total Fat
- 229
- Saturated Fat
- 45
- Carbohydrates
- 34
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 36
- Sodium
- 1133
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
Blue Cheese Sauce:
2 1/4 cups whole milk
2 tablespoons unsalted butter
1 small Spanish onion, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Pinch cayenne pepper
1/2 pound crumbled blue cheese
Homemade Potato Chips, recipe follows, or good-quality store-bought potato chips
Homemade Potato Chips:
6 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline
2 quarts peanut oil
Salt
Directions
- 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 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 it with a little extra milk. Serve sauce warm with potato chips for dipping.
Homemade Potato 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, heavy saucepan until the temperature of the oil reaches 400 degrees F 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. Season with salt immediately. Serve hot with the blue cheese dipping sauce.