Truffled Potato Chips With Blue Cheese Sauce and Chives

Executive Chef Marc Djozlija, of the Wolfgang Puck Grille at the MGM Grand Casino, stopped by the FOX 2 Kitchen Studio Saturday morning.

He shared a unique recipe for some good Super Bowl finger food. You can find that recipe below, and click on the video player to watch the full segment.

RECIPE
Truffled Potato Chips with Blue Cheese Sauce and Chives
Truffled Potato Chips

8 oz. potato chips
4 oz. blue cheese sauce (see below)
1/4 oz. truffle oil
3 oz. Maytag blue cheese
.5 tsp chives, chopped
.5 tsp parsley

Blue Cheese Sauce

1 lb. butter
1 cup flour
1 gallon whole mile
3 cups crème fraiche
3 lb. Maytag blue cheese
.25 cups chives, chopped
Salt
Pepper

In a medium sautépan, sweat the butter until it is melted and then slowly add the butter andwhisk together until it is completely incorporated to make a roux. Separately heat the milk until it is just about to boil and whisk in the roux to the milk mixture. Bring to a boil then turn down to a simmer and cook for 3 minutes.

Add the crème fresh and incorporate well. add the blue cheese and cook it until it is completely melted. Strain and set aside.

For the completion of the dish, attractively arrange the potato chips on a plate. Spoon the hot blue cheese sauce over the top of the chips. Sprinkle the blues cheese over the top of the chips. Drizzle truffle oil over the top once again and garnish with chopped chives and parsley leaves.