Roquefort Cheese Chips
A creamy potato gratin becomes pleasingly sharp when crunchy kettle chips are topped with Roquefort, a pungent blue cheese. Serve these with Blackberry and Herb Filet Mignon for an elegant meal.
A creamy potato gratin becomes pleasingly sharp when crunchy kettle chips are topped with Roquefort, a pungent blue cheese. Serve these with Blackberry and Herb Filet Mignon for an elegant meal.
Ingredients
1 bag (5-ounce) lightly salted potato chips, Cape Cod Kettle Chips®
1⁄2 cup canned white sauce, Aunt Penny’s®
1⁄4 cup cream cheese, Philadelphia®
2 tablespoons crumbled Roquefort cheese
1 tablespoon half-and-half
1⁄4 cup blue cheese crumbles, Athenos®
Directions
Preheat oven to 350 degrees F. Place potato chips on baking sheet. Bake in preheated oven for 15 minutes.
In a small saucepan, combine white sauce, cream cheese, Roquefort cheese, and half-and-half. Cook over medium heat until cheese melts, stirring constantly. Remove from heat.
Drizzle cheese sauce over hot chips. Sprinkle blue cheese crumbles over the top.
