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Homemade Potato Chips with Warm Gorgonzola Dip

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"So much of my inspiration in the kitchen comes from dining out. This recipe is a mashup of favorites from two restaurants that are 2,000 miles apart: The Winery in my hometown of San Diego, and Chicago Q, my go-to barbecue restaurant in the Windy City. We have the former to thank for introducing me to the surprisingly complementary pairing of gorgonzola cheese and mint, and we have the latter to thank for teaching me that homemade potato chips are absolutely life changing. Put it all together and you are an hour away from dunking hot, crispy potato chips into a warm, creamy gorgonzola fondue."

List of Ingredients

For the potato chips:
â—¦ 2 medium russet potatoes
â—¦ Vegetable oil, for frying
â—¦ Kosher salt, for seasoning

For the dip:
â—¦ 1 tablespoon unsalted butter
â—¦ 1 tablespoon all-purpose flour
â—¦ 1 cup heavy cream
â—¦ 1 ½ cups crumbled Gorgonzola cheese
â—¦ ¼ cup freshly grated Parmesan cheese
â—¦ 2 ounces cream cheese
â—¦ ¼ cup sour cream
â—¦ ¼ teaspoon black pepper
â—¦ 2 tablespoons chopped fresh mint
â—¦ 1 tablespoon chopped fresh chives


Recipe

Make the potato chips:
Using a sharp knife or mandoline, slice the potatoes into â…›-inch-thick rounds. Soak the potatoes in a large bowl of ice water for 30 minutes. Drain the potatoes and thoroughly dry.

Heat 4 inches of vegetable oil in a large heavy-bottomed stockpot set over medium heat. Attach the deep-fry thermometer. Line a baking sheet with paper towels.

Once the oil reaches 360° F, add the potato slices in batches, being careful not to overcrowd the pan, and cook, flipping as needed, until they are golden brown, about 4 minutes. Using a slotted spoon, transfer the chips to the prepared baking sheet, then immediately season with salt. Repeat the frying process with the remaining potatoes, returning the oil to 360° F between each batch.

Make the dip:
Heat the butter in a large saucepan set over medium heat. Once the butter has melted, whisk in the flour and cook, whisking, until the roux has thickened and is a pale golden color, about 2 minutes. Whisk in the cream and continue cooking until the mixture is scalding and has thickened slightly.

Reduce the heat to low, then stir in the gorgonzola cheese, Parmesan cheese, cream cheese, sour cream, and pepper. Cook, stirring occasionally, until the cheeses are melted, about 5 minutes. Stir in the mint and chives, then transfer the dip to a bowl. Serve with potato chips for dipping.

Makes 6 servings