Cleveland Nachos

Ingredients:

Ingredients: Parmesan Fondue

• 1 quart heavy whipping cream
• 1 cup Parmesan cheese, grated
• 2 tablespoons roasted garlic purée (from 2 bulbs whole garlic)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon all-purpose flour

Ingredients: Potato Chips

• Vegetable oil for frying
• 16 ounces Idaho® Russet Potatoes, thinly shaved on a mandoline or ribbon fry cutter, soaked in water
• Salt and pepper, to taste

Ingredients: Assembly

• Potato Chips (see recipe)
• Parmesan Fondue (see recipe)
• 1/2 cup Parmesan cheese, grated
• 1/4 cup applewood-smoked bacon, cooked and roughly chopped
• 2 tablespoons scallions, thinly sliced
• 1 teaspoon fresh thyme, picked

Instructions:

Directions: Parmesan Fondue

1. In a saucepot over medium heat, bring the cream to a simmer. Continue to simmer until the cream has reduced by half, 15 to 20 minutes.  
2. Slowly whisk in the Parmesan, then add the roasted garlic, salt and pepper. Return to a simmer and whisk in the flour; continue to simmer until sauce clings to a metal spoon, 3 to 4 minutes.  
3. Remove from the heat and reserve warm.

Directions: Potato Chips

1. Heat the oil to 350°F in a deep-fryer or in a deep, heavy-bottomed pot.
2. Remove potatoes from water and pat dry with a paper towel.
3. Gently add the potatoes to the oil and cook until golden brown, 3 to 4 minutes.
4. Remove from the oil using tongs or a fry skimmer and place on a paper-towel-lined baking sheet. Season with salt and pepper.  

Directions: Assembly

1. Arrange potato chips in a large serving container and ladle Parmesan Fondue over the top as desired.
2. Sprinkle grated Parmesan, bacon, scallions and thyme on top and serve immediately.