Recipe Radar: Truffle Potato Chips with Blue Cheese Sauce

Over the weekend, I spent a night in Atlantic City and had dinner at Wolfgang Puck’s restaurant at The Borgata. Every time I eat there, whether I’m with blue cheese lovers or not, I have to order their truffled potato chips. I think I mentioned that I’m currently on the Dukan Diet, which means no potato chips for me – but I decided ahead of time that I was going to cheat on the diet with these chips. And I have NO regrets about it.

Just look at that picture above. These chips are heavenly. [I’m embarrassed to say that picture is from someone on Yelp, but I didn’t take a photo of my own and I had to show their true beauty!]

Anyway, for some reason I decided to Google the recipe – to torture myself, maybe? – and found that the executive chef of the Wolfgang Punk Grille in Vegas shared his recipe on a TV station in Detroit. There were a few typos, so I’ve changed them below, but the recipe can also be found here.

Truffled Potato Chips with Blue Cheese Sauce & Chives

  • 8 oz. potato chips
  • 4 oz. blue cheese sauce (see below)
  • 1/4 oz. truffle oil
  • 3 oz. Maytag blue cheese
  • 1/2 tsp chives, chopped
  • 1/2 tsp parsley

Blue Cheese Sauce

1 lb. butter
1 cup flour
1 gallon whole milk
3 cups crème fraiche
3 lb. Maytag blue cheese
1/4 cups chives, chopped

In a medium sautépan, heat the butter until it is melted and then slowly add the flour and whisk together until it is completely incorporated to make a roux. Separately heat the milk until it is just about to boil and whisk in the roux to the milk mixture. Bring to a boil then turn down to a simmer and cook for 3 minutes.Add the crème fraiche and incorporate well. Add the blue cheese and cook it until it is completely melted. Strain and set aside.

For the completion of the dish, attractively arrange the potato chips on a plate. Spoon the hot blue cheese sauce over the top of the chips. Sprinkle the blues cheese over the top of the chips. Drizzle truffle oil over the top once again and garnish with chopped chives and parsley leaves.

Just a note: I’m assuming the sauce is made in large quantities, as a whole gallon of milk and 3 pounds of blue cheese sound like A LOT. If you’re going to make this, which I hope to once I’m off this stupid diet, I would probably quarter that part of the recipe, rather than half it!

Anyway, has anyone else ever had these chips? Or ever tried to recreate them?


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