Cleveland Nachos


Ingredients: Parmesan Fondue

  • 1 quart heavy whipping cream
  • 1 cup Parmesan cheese, grated
  • 2 tablespoons roasted garlic purée (from 2 bulbs whole garlic)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon all-purpose flour

Ingredients: Potato Chips

  • Vegetable oil for frying
  • 16 ounces Idaho® Russet Potatoes, thinly shaved on a mandoline or ribbon fry cutter, soaked in water
  • Salt and pepper, to taste

Ingredients: Assembly

  • 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


Directions: Parmesan Fondue

  1. 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.  
  2. Slowly whisk in the Parmesan, then add the roasted garlic, salt and pepper. Return to a simmer and whisk in the flour; continue to simmer until sauce clings to a metal spoon, 3 to 4 minutes.  
  3. Remove from the heat and reserve warm.

Directions: Potato Chips

  1. Heat the oil to 350°F in a deep-fryer or in a deep, heavy-bottomed pot.
  2. Remove potatoes from water and pat dry with a paper towel.
  3. Gently add the potatoes to the oil and cook until golden brown, 3 to 4 minutes.
  4. Remove from the oil using tongs or a fry skimmer and place on a paper-towel-lined baking sheet. Season with salt and pepper.  

Directions: Assembly

  1. Arrange potato chips in a large serving container and ladle Parmesan Fondue over the top as desired.
  2. Sprinkle grated Parmesan, bacon, scallions and thyme on top and serve immediately.
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Yield: 4

Rocco Whalen
Fahrenheit, Rosie & Rocco’s, Rocco’s at the Q
Cleveland, OH, and Charlotte, NC

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