Ingredients Jump to Instructions ↓

  1. 2 1/4 cups whole milk

  2. 2 tablespoons unsalted butter

  3. 1 small Spanish onion , finely chopped

  4. 2 tablespoons all-purpose flour

  5. 1/4 teaspoon kosher salt

  6. Pinch cayenne pepper

  7. 1/2 pound crumbled blue cheese

  8. Homemade Potato Chips , recipe follows, or good-quality store-bought potato chips

  9. 6 large Idaho potatoes , peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline

  10. 2 quarts peanut oil

  11. Salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.

  3. 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.


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