Cleveland Nachos | Idaho Potato Commission

Name: Cleveland Nachos | Idaho Potato Commission
Ingredients: 1 quart heavy whipping cream; 1 cup Parmesan cheese, grated; 2 tablespoons roasted garlic pur&eacute;e (from 2 bulbs whole garlic); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon all-purpose flour; Vegetable oil for frying; 16 ounces Idaho&reg; Russet Potatoes, thinly shaved on a mandoline or ribbon fry cutter, soaked in water; Salt and pepper, to taste; Potato Chips (see recipe); Parmesan Fondue (see recipe); 1/2 cup Parmesan cheese, grated; 1/4 cup applewood-smoked bacon, cooked and roughly chopped; 2 tablespoons scallions, thinly sliced; 1 teaspoon fresh thyme, picked

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Directions: Parmesan Fondue - In a saucepot over medium heat, bring the cream to a simmer. Continue to simmer until the cream has reduced by half, 15 to 20 minutes. - Slowly whisk in the Parmesan,...

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Ingredients

1 quart heavy whipping cream
1 cup Parmesan cheese, grated
2 tablespoons roasted garlic pur&eacute;e (from 2 bulbs whole garlic)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon all-purpose flour
Vegetable oil for frying
16 ounces Idaho&reg; Russet Potatoes, thinly shaved on a mandoline or ribbon fry cutter, soaked in water
Salt and pepper, to taste
Potato Chips (see recipe)
Parmesan Fondue (see recipe)
1/2 cup Parmesan cheese, grated
1/4 cup applewood-smoked bacon, cooked and roughly chopped
2 tablespoons scallions, thinly sliced
1 teaspoon fresh thyme, picked