Cleveland Nachos

Cleveland Nachos

Rocco Whalen
Fahrenheit, Rosie & Rocco’s, Rocco’s at the Q
Cleveland, OH, and Charlotte, NC

Yield: 4


Ingredients: Parmesan Fondue

Ingredients: Potato Chips

Ingredients: Assembly


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.