Blue Cheese Potato Crisps
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
380
Fat
28g
Saturated Fat
14.1g
Carbs
21.1g
Sugars
1.6g
Protein
10.4g
Fibre
2.9g
Sodium
0.21g
Ingredients
600 G potatoes, peeled and very thinly sliced
3.5 tbsp vegetable oil
Salt and black pepper
6 rashers, chopped
30 g butter
2 tbsp flour
200 ml double cream
120 ml beer
3 garlic cloves, crushed
70 g blue cheese, crumbled
6 spring onions, chopped
Method
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and soak the potato slices in water for 20 minutes. Drain and toss with three tablespoons of oil. Lay the slices on a baking tray or two and bake for 12-15 minutes until crispy. Season with salt and pepper.
  2. Heat the remaining oil in a frying pan and cook the rashers until cooked through and crispy.
  3. Melt the butter in a saucepan over a medium-high heat and whisk in the flour for two minutes, stirring constantly.
  4. Whisk in the double cream, beer and garlic. Bring to a boil, then reduce the heat and simmer for three minutes until thick. Stir in the blue cheese until melted.
  5. Arrange the crisps on a plate and top with the blue cheese sauce, cooked rasher bits and chopped spring onions.