| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 8 servings |
Ingredients
- 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
- 6 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline
- 2 quarts peanut oil
- Salt
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 2211 |
| Total Fat | 229 g |
| Saturated Fat | 45 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 36 mg |
| Sodium | 1133 mg |
Reviews
Had this last fall at Bobby’s restaurant in NYC and it was great! I was so happy to find this recipe. I made it at Christmas which I served with a beef tenderloin. It was a huge hit. Making it tonight for March Madness with some stor bought kettle chips that I’m warming in the oven. The better quality a blue cheese you can buy, the better. Yum!
Saw this recipe quite some time ago on Bobby’s program. Made them (with store bought chips) for hubby & me. We could eat a double batch for dinner! Yum. Making them tonight for a few friends who are coming over for cocktails. Or, maybe I’ll just hide them in the laundry room till they leave….
I have had this several times at Bar Americain, and I kid you not, I feel like I need a moment alone with the chips and blue cheese sauce, rather than enjoying them in the company of my friends! For all of you who don’t want to spend the time and potential mess of frying your own chips, Bobby Flay includes the following tip in the version of this recipe on bobbyflay.com: *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 degree oven. This will refresh the store-bought chips so that they more closely resemble freshly fried chips.
Made a NY strip steak with french fries. My 9 year old likes blue cheese, so I decided to try this. It went perfectly with both the meat and the potatoes. She doesn’t like spicy, but I do. The sauce was so good she accepted the spicy. You can obviously control the heat to your taste.
My husband and I had this at Bobby Flay’s Bar Americain and they are amazing! We couldn’t stop eating them! I can’t wait to make them myself! YUM
I made this for a football tailgate and it was a hit! I served it with kettle chips because I didn’t have time to make my own – maybe next time. I may try to add some bufallo sauce to it next time and see how that does.
This sure is delicious! The major key is to use good creamy blue cheese. Dont use that hard crumbly stuff that comes in a plastic container. This is so full of flavor. I just served kettle chips with it, but next time I may take the time to make my own chips. It came out a little thinner than Id like it. So next time I may add a little less milk to make it a thicker sauce. Overall this is an excellent recipe!
The first time I had this was at Bobby Flay’s Bar Americain and I kid you not, my family and I couldn’t stop eating it! It’s easy and well worth it!
I always have to make it for my bf’s poker nights
I used packaged kettle chips because it wasn’t convenient to make my own. The sauce was “to die” for. I’m on my third round with them for this holiday weekend.