Homemade Potato Chips with Gorgonzola Cheese Sauce
Servings: 4
Ingredients
- 2 russet potatoes, scrubbed and dried
- sea salt flakes to taste
- oil for frying
gorgonzola cheese sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup whole milk
- 2 ounces shredded mozzarella
- 2 ounces crumbled gorgonzola, plus more for sprinkling
- salt and pepper to taste
- thinly sliced chives
Instructions
- Preheat deep fryer or a tall sided pot filled with 2 inches oil, to 350˚F.
- Using a mandolin, slice potatoes paper thin and submerge into cold water for 30 minutes.
- Line a baking sheet with paper towels and lay the sliced potatoes onto the surface. Top with more paper towels and press down to remove as much liquid from the potatoes.
- In small batches, carefully drop a handful of sliced potatoes into the fryer or pot with hot oil and using heat-safe tongs, stir the potatoes around for 2 to 3 minutes, to ensure they don’t stick together and end up having some texture/body to them.
- Continue to fry the chips for an additional 3 minutes or until they begin to brown, but haven’t overcooked or burned.
- Remove them from the oil, onto a baking sheet lined with fresh paper towels and immediately season with sea salt. Repeat until all of the potato slices have been fried.
- Once chips have cooled, remove the paper towels and toss together with a little more sea salt. Set aside.
- For gorgonzola sauce: Place a saucepan over medium heat and melt butter. Add flour and whisk together until no lumps remain. Continue to cook the mixture for 1 to 2 minutes before whisking in the milk. Continue to whisk together until the mixture is smooth and has thickened slightly. Remove from heat and whisk in the cheeses, 1 ounce at a time, until all of the cheese has been added and the sauce is smooth. Season with salt and pepper.
- To serve: Drizzle cheese sauce over chips and top with more crumbled gorgonzola and thinly sliced chives. Serve immediately.