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Michael Symon's Potato Nachos with Blue Cheese Fondue

Potato Nachos Blue Cheese Fondue Michael Symon
One bite and you'll see why Michael craves these!
skill level
Easy
time
30-60min
servings
6 to 8
cost
$
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This tasty treat is so good you won't want to share it. See for yourself.
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ingredients
  • For the Potatoes:
  • 3 Idaho potatoes
  • 3 quart Vegetable oil
  • Salt
  • 2 Scallions (sliced thinly)
  • For the Bleu Cheese Dip:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cup milk (heated)
  • 1 cup bleu cheese (crumbled)
  • pinch of chili flake (optional)
  • malt vinegar (optional)
  • Salt and pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 quart Vegetable oil
    For the Potatoes: Heat vegetable oil in a heavy bottomed pot to 325 degrees F.
  • 2
    3 Idaho potatoes
    Slice potatoes thicker than an average potato chip, approximately 1/4 inch thick. Soak potato slices in water to remove excess starch.
  • 3
      
    Take the slices out of the water and dry on paper towels. Make sure they are dry before transferring to the oil.
  • 4
      
    Work in small batches, cooking potatoes until fork tender. Remove from oil with a spider and set aside.
  • 5
    Salt
    Turn heat up under oil until the temperature reaches 360 degrees F. Re-fry the potatoes until golden brown and crunchy on the edges and slightly tender in the center. Using a spider remove from oil and place on a paper towel lined plate. Season immediately with salt.
  • 6
    2 tablespoons butter
    2 tablespoons flour
    1 1/4 cup milk (heated)
    For the Bleu Cheese Dip: In a medium sized pot, melt the butter and whisk in the flour. Cook for 3-4 minutes over medium heat until thick. Ladle in the milk and keep whisking. Bring to a boil and then reduce heat. Simmer for 2-3 minutes until creamy. Remove from heat.
  • 7
    1 cup bleu cheese (crumbled)
    Fold the bleu cheese into the sauce and adjust seasoning with salt and pepper.  
  • 8
    2 Scallions (sliced thinly)
    pinch of chili flake (optional)
    malt vinegar (optional)
    Garnish dip with thinly sliced scallions.  Serve with malt vinegar and chili flakes.
 
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