Blue Cheese Sauce With Idaho® Potato Chips
The Culinary Institute of America (CIA)
Hyde Park, NY
4 ounces Butter
4 ounces AP Flour
64 ounces Whole Milk
32 ounces Blue Cheese (I like Maytag)
2 Bay leaves
8 Idaho® Potatoes (sliced on a mandoline and fried in vegetable oil at 350 degrees F)
Slice potatoes very thin and fry until crispy.
Melt butter in sauce pan, add flour and cook 1 minute.
Gradually add milk, stirring constantly.
Add bay leaf and simmer 15 minutes, stirring frequently to avoid scorching.
Crumble cheese into large bowl, strain sauce over cheese. Stir until cheese is mostly melted.
Top each order of sliced Idaho® potato chips with the warm cheese mixture