If you love snacks that feel both indulgent and homemade, then you are going to absolutely adore this Homemade Potato Chips with Gorgonzola Cheese Sauce Recipe. Crispy, golden potato chips paired with a luxuriously creamy and tangy Gorgonzola cheese sauce make for a snack that’s perfect for sharing at parties or enjoying as a decadent treat any time. The simple technique transforms everyday ingredients into something spectacular, and the balance of crispy texture with rich cheese flavor is truly unforgettable.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is all you need to create a snack with amazing texture, flavor, and color. Each item plays an important role, from the starchy potatoes that crisp up beautifully to the Gorgonzola cheese that melts into a dreamy sauce.
- 2 large russet potatoes: Their high starch content ensures perfectly crisp chips with a delicate crunch.
- 2 cups vegetable oil: Ideal for frying, providing a neutral flavor and high smoke point for even cooking.
- 1/2 teaspoon salt: Enhances the natural flavor of the potatoes immediately after frying.
- 1/4 teaspoon black pepper: Adds a gentle kick that balances the richness of the cheese sauce.
- 1 tablespoon chopped fresh parsley (optional garnish): Brings a burst of color and freshness to the finished dish.
- 1 tablespoon butter: Forms the luscious base of the cheese sauce, adding depth and creaminess.
- 1 tablespoon all-purpose flour: Helps thicken the sauce for a perfectly smooth consistency.
- 1/2 cup whole milk: Lightens and blends with the cream to create an ideal sauce texture.
- 1/4 cup heavy cream: Adds richness and silky smoothness to the cheese sauce.
- 1/2 cup crumbled Gorgonzola cheese: The star ingredient, delivering that signature tangy, sharp, and creamy flavor.
How to Make Homemade Potato Chips with Gorgonzola Cheese Sauce Recipe
Step 1: Prepare the Potatoes
Begin by thinly slicing your russet potatoes, ideally using a mandoline for consistent, paper-thin slices. Soak these slices in cold water for about 30 minutes—this step is crucial as it washes away excess starch, helping the chips achieve their signature crispiness. Once soaked, drain and pat the slices completely dry with paper towels, because any lingering moisture can cause the oil to splatter and the chips to turn soggy.
Step 2: Fry the Potato Chips
Heat the vegetable oil in a deep skillet or heavy-bottomed pot to about 350°F (175°C). Fry the potato slices in small batches to prevent overcrowding, allowing each chip enough space to become perfectly crispy. Cook them for 2 to 3 minutes until golden and crunchy. Use a slotted spoon to remove the chips and place them on paper towels to drain excess oil. While still hot, sprinkle with salt and black pepper for immediate seasoning that sticks to the surface.
Step 3: Make the Gorgonzola Cheese Sauce
In a small saucepan over medium heat, melt your butter until bubbling gently. Stir in the flour and cook it for about a minute, stirring constantly to create a smooth roux that will thicken your sauce. Slowly whisk in whole milk and heavy cream, continuing to stir frequently. Let the mixture thicken over 3 to 5 minutes until it coats the back of a spoon. Then add your crumbled Gorgonzola cheese and stir until completely melted and silky smooth. If the sauce becomes too thick, add a little more milk to reach your desired consistency.
Step 4: Serve with Style
Serve the crunchy homemade chips warm, either drizzled directly with the luscious Gorgonzola sauce or with the sauce on the side as a dip. Garnish with chopped parsley for a fresh pop of color and herbal brightness if desired. This simple plating elevates a humble snack into an irresistible appetizer.
How to Serve Homemade Potato Chips with Gorgonzola Cheese Sauce Recipe
Garnishes
Adding fresh garnishes like chopped parsley not only brings vibrant color to your plate but also adds a lovely herbal note that contrasts nicely with the tangy cheese. You could also try finely chopped chives or even a sprinkle of cracked black pepper for a finishing touch.
Side Dishes
This recipe shines on its own as a snack or appetizer, but it also pairs wonderfully with simple sides like mixed greens tossed in a light vinaigrette or grilled vegetables. These sides keep the focus on the rich, crispy chips while adding balance with fresh, bright flavors.
Creative Ways to Present
For a fun twist, layer the chips and cheese sauce in a small casserole dish and broil briefly for a bubbly, melty platter of chips au gratin. Alternatively, serve the chips in individual bowls with dollops of cheese sauce alongside—perfect for parties where everyone can dig in and customize their snack.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chips, store them in an airtight container at room temperature to keep them as crisp as possible. Avoid refrigeration as moisture can soften the chips. The cheese sauce should be refrigerated separately in a sealed container for up to 3 days.
Freezing
While homemade potato chips lose their crispness when frozen, you can freeze the Gorgonzola cheese sauce. Place it in an airtight container and freeze for up to a month. Thaw in the refrigerator overnight and reheat gently on the stove, whisking to restore creaminess.
Reheating
Reheat the chips in an oven or toaster oven at 350°F for a few minutes to crisp them back up. The cheese sauce is best reheated over low heat, stirring often to prevent separating—add a splash of milk if it thickens too much.
FAQs
Can I use a different type of potato?
Russet potatoes are ideal due to their starch content and ability to crisp well, but Yukon Gold potatoes can work too if you prefer a slightly creamier texture in the chips.
What if I don’t have Gorgonzola cheese?
You can substitute with other blue cheeses like Roquefort or Stilton for similar sharpness, or even use sharp cheddar for a different flavor profile. Keep in mind the sauce flavor will change accordingly.
Is it possible to bake the chips instead of frying?
Absolutely! Toss the potato slices in a little oil, arrange them in a single layer on a baking sheet, and bake at 400°F until golden and crisp, flipping halfway through. The sauce remains the same delicious accompaniment.
How do I make the chips extra crispy?
Dry the potato slices thoroughly after soaking and avoid overcrowding when frying. Also, frying at the right temperature ensures they cook quickly and crisp without absorbing too much oil.
Can this recipe be made vegan or dairy-free?
For a vegan version, swap butter with plant-based margarine, use a non-dairy milk like almond or oat, and replace Gorgonzola with a tangy vegan blue cheese alternative. The chips themselves are naturally vegan.
Final Thoughts
There is something so satisfying about making this Homemade Potato Chips with Gorgonzola Cheese Sauce Recipe from start to finish. It transforms simple ingredients into a gourmet snack that is both comforting and exciting. Whether you’re sharing with friends at a gathering or treating yourself after a long day, these crispy chips paired with that rich, dreamy cheese sauce will quickly become a favorite to return to again and again. Give it a try—you’ll be so glad you did!
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Homemade Potato Chips with Gorgonzola Cheese Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Snack, Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a crunchy and flavorful snack with these Homemade Potato Chips topped with a rich and creamy Gorgonzola Cheese Sauce. Thinly sliced russet potatoes are fried to golden perfection and paired with a smooth blue cheese sauce, making an indulgent appetizer or party treat that’s simple to prepare at home.
Ingredients
Potato Chips
- 2 large russet potatoes, thinly sliced
- 2 cups vegetable oil (for frying)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional garnish)
Gorgonzola Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/2 cup crumbled Gorgonzola cheese
Instructions
- Prepare the Potatoes: Thinly slice the potatoes using a mandoline or a sharp knife. Soak the slices in cold water for 30 minutes to remove excess starch. Drain and pat dry thoroughly with paper towels to ensure crispiness during frying.
- Heat the Oil: In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Maintaining this temperature is key for frying the potatoes evenly and achieving a golden crisp texture.
- Fry the Potato Slices: Fry the potato slices in small batches for 2 to 3 minutes or until they turn golden and crisp. Use a slotted spoon to remove them and place on paper towels to drain excess oil. Immediately season with salt and black pepper for enhanced flavor.
- Make the Gorgonzola Sauce: In a small saucepan over medium heat, melt the butter. Stir in the all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the whole milk and heavy cream, stirring constantly until the mixture thickens, about 3 to 5 minutes.
- Add Cheese to Sauce: Add the crumbled Gorgonzola cheese to the thickened sauce and stir until the cheese melts completely, forming a smooth, creamy sauce.
- Serve: Drizzle the warm Gorgonzola cheese sauce over the freshly fried potato chips or serve it on the side for dipping. Garnish with chopped fresh parsley, if desired, for a fresh herbal touch.
Notes
- For extra crispy chips, ensure potatoes are fully dried before frying to prevent oil splatter and sogginess.
- You can substitute blue cheese for Gorgonzola if you prefer a different tangy flavor in the sauce.
