Skip to main content

Crisp Potatoes with Gorgonzola

Crisp Potatoes with Gorgonzola
  • Duration
  • Cook Time
  • Prep Time
  • 16 ServingsServings


  • 16
  • Gorgonzola sauce (see below)
  • 12 oz. Gorgonzola cheese, crumbled
  • 1/3 c Chopped chives
  • 3 T Cracked pepperGorgonzola Sauce:
  • 6 lbs. Whole butter
  • 1-1/2 lbs. Flour
  • 2 gallons Whipping cream
  • 12 oz. Gorgonzola cheese, crumbled



1 Deep fry French Fries at 350°F.-360°F. until very crisp.

2  Place 10 oz. cooked and drained fries (approximately 16 oz. uncooked) on serving plate and drizzle with 3 oz. Gorgonzola Sauce.

3 Garnish with 3/4 oz. crumbled Gorgonzola cheese, 1 t. chopped pepper. Serve immediately. (Sauce can be served on the side as pictured.)

4 Gorgonzola Sauce:

5 Melt butter slowly in large saucepan.

6 Gradually whisk in flour to make roux. Cook for 4-5 minutes over low heat.

7 Whisk in cream, blending until roux is incorporated into the cream. Heat to 170°F.

8 Combine 1 quart of sauce with 12 oz. Gorgonzola cheese, reserving remaining sauce. (remaining sauce should be chilled in ice bath, then refrigerated for later use.)

9 Blend together and heat to 170°F. Keep sauce warm until ready for use.

Source: Idaho Potato Commission

Publish date: