Ingredients
Scale
- 4 tbsp. butter
- 1/3 c. flour
- 1/2 c. milk
- 1 1/2 c. heavy cream
- 1/2 c. Gruyere Cheese
- 1 1/2 c. Sharp White Cheddar Cheese
- 1/2 c. Parmesan
- 2 tsp. salt
- 2 tsp. pepper
- 1 tsp. nutmeg
- 1 c. bacon bits or chopped bacon
- 1/2 c. cherry tomatoes, chopped
- 1/4 c. chives
- CHIP
- 2 large Russet Potatoes
- Canola Oil for frying
- sea salt for sprinkling
Instructions
- Preheat oven to 400 Degrees
- In a medium sauce pan, melt the butter on low to medium heat. Once the butter is melted, slowly whisk in the flour until it becomes a smooth paste. Whisk in the milk until it becomes smooth and now slowly whisk in the heavy cream. Allow to simmer for 3 minutes
- Add the Gruyere, Cheddar Cheese, and Parmesan to the pot and stir until the cheese melts and dissolves. Add the salt, pepper,and nutmeg. Continue to stir until the cheese melts. Add the bacon, tomatoes, and chives and let simmer for 10 minutes. Pour the cheese mixture into a large 24 oz. or bigger baking dish. Top off with a little bit of the cheddar and the Gruyere and place in oven for 20-25 minutes.
- For the chips:
- Preheat oil to 350 degrees.
- Slice the russet potatoes in thick slices, thin enough to cut but thick enough for a potato chip. Place the sliced potatoes in cold water until you are ready to fry the chips.
- Take some of the potato chips and pat them dry so they won’t pop when you put them in the grease. Let them fry for about 10 minutes or until they turn slightly brown and removed and turn to paper towels lined on top of a cooling cooling rack and sprinkle with sea salt and allow to cool for about 5 minutes. Serve with dip.