Crisp Potatoes with Gorgonzola

• 16
• Gorgonzola sauce (see below)
• 12 oz. Gorgonzola cheese, crumbled
• 1/3 c Chopped chives
• 3 T Cracked pepperGorgonzola Sauce:
• 6 lbs. Whole butter
• 1-1/2 lbs. Flour
• 2 gallons Whipping cream
• 12 oz. Gorgonzola cheese, crumbled

Preparation

1 Deep fry French Fries at 350°F.-360°F. until very crisp.
2  Place 10 oz. cooked and drained fries (approximately 16 oz. uncooked) on serving plate and drizzle with 3 oz. Gorgonzola Sauce.
3 Garnish with 3/4 oz. crumbled Gorgonzola cheese, 1 t. chopped pepper. Serve immediately. (Sauce can be served on the side as pictured.)
4 Gorgonzola Sauce:
5 Melt butter slowly in large saucepan.
6 Gradually whisk in flour to make roux. Cook for 4-5 minutes over low heat.
7 Whisk in cream, blending until roux is incorporated into the cream. Heat to 170°F.
8 Combine 1 quart of sauce with 12 oz. Gorgonzola cheese, reserving remaining sauce. (remaining sauce should be chilled in ice bath, then refrigerated for later use.)
9 Blend together and heat to 170°F. Keep sauce warm until ready for use.

Source: Idaho Potato Commission