Sponsored By

Cleveland “Nachos”

July 13, 2015

1 Min Read
RestaurantHospitality logo in a gray background | RestaurantHospitality

From: Chef Rocco Whalen, Fahrenheit, Cleveland, OH and Charlotte, NC. Yield: 4 servings.

Parmesan Fondue:
1 qt. heavy whipping cream
2 Tbsp. roasted garlic (from 2 bulbs whole garlic)
1 cup Parmesan, grated
½ tsp. black pepper, ground         
1 tsp. kosher salt
1 Tbsp. all-purpose flour

Potatoes:
16 oz. russet potatoes, shaved thinly on a mandoline or ribbon fry cutter, soaked in water

Garnish:
2 Tbsp. scallions, sliced thinly
¼ cup applewood smoked bacon, cooked, roughly chopped
½ cup Parmesan, grated
1 tsp. fresh thyme, picked

For Parmesan fondue: In a saucepot, add heavy cream and bring to a simmer.  Continue to simmer until the cream has reduced by half.  Slowly whisk in 1 cup of the Parmesan and add the salt, pepper and roasted garlic.  Once mixture has returned to a simmer, whisk in flour and continue to simmer for 3-4 minutes.  Remove from heat and hold warm.  

For “nachos”: Gently add the potatoes to the 350°F oil in a fryer and fry until golden brown.  Remove from oil using tongs or a fry skimmer directly onto a paper-towel lined baking sheet. Season with salt and pepper.  

Arrange potato chips in a large bowl and ladle fondue over top (you can use as much or as little as you like). Sprinkle remaining Parmesan, bacon, scallions and thyme over top. Serve immediately.

Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like