I cannot begin to tell you how addictive these chips and sauce are. Homemade potato chips, crisp and hot from the fryer, dunked in a warm, creamy sauce rich with tangy blue cheese . . . you can’t go wrong. Try it for yourself and you’ll understand why diners at the restaurant have been known to call over their server and order another round—or two! I like to use an American blue cheese such as Maytag or Great Hill Farms. If you’re not up to making your own chips, store-bought ones can be warmed in a 350°F oven for 5 minutes and served with the sauce. When it comes down to it, it’s the rich blue cheese sauce that steals the show.

　　

Ingredients

Serves 8

　　

Blue Cheese Sauce

2 cups whole milk, or more if needed

　　2 tablespoons unsalted butter

　　1 small Spanish onion, finely chopped

　　2 tablespoons all-purpose flour

　　1/4 teaspoon kosher salt

　　Pinch of cayenne

　　1/2 pound blue cheese, crumbled, plus 1/4 cup for garnish

　　2 tablespoons finely chopped fresh chives, for garnish

　　

Potato Chips

4 large Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick on a mandoline

　　2 quarts peanut oil or canola oil

　　Kosher salt

　　

Step 1

Pour the milk into a small saucepan and bring to a simmer over low heat.

　　

Step 2

Melt 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, about 2 minutes. Season with the salt and cayenne. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the blue cheese. If the sauce is too thick, thin with a little extra milk. Keep warm.

　　

Step 3

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

　　

Step 4

Heat the oil in a large saucepan over medium heat until it reaches 375°F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once, about 2 minutes. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Immediately season with salt.

　　

Step 5

Pour the sauce into a bowl and top with the remaining 1/4 cup crumbled blue cheese and the chopped chives. Place the bowl in the center of a large platter and arrange the potato chips around the bowl.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.