Blue Cheese Sauce
2 cups whole milk
2 tablespoons unsalted butter
1 small Spanish onion, finely chopped
2 tablespoons flour
¼ teaspoon kosher salt
Pinch of cayenne pepper
½ pound crumbled blue cheese, plus extra for garnishing
2 tablespoons finely chopped fresh chives
1. Place the milk in a small saucepan and bring to a simmer over low heat.
2. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened, season with the salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally.
3. Remove from the heat and stir in the cheese. If the sauce is too thick, thin with a little extra milk.
4 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline
2 quarts peanut oil
1. Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
2. Heat oil in a large saucepan until the temperature of the oil reaches 375 degrees F on a deep fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain and season with salt immediately.
** If you don’t want to make homemade potato chips, any brand in the market fried in peanut oil can be substituted.
Pour the sauce into a bowl and top with more crumbled blue cheese, if desired, and the chopped chives place the bowl in the center of a large platter and place the potato chips around the bowl.