Crisp Potatoes with Gorgonzola

Name: Crisp Potatoes with Gorgonzola
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 16 Servings
Ingredients: 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

Author:: Jamie Geller Test Kitchens
Publish date:: Apr 28, 2010

20minDuration
15minCook Time
5minPrep Time
16 ServingsServings

Ingredients

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

Preparation

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.