Irish Nachos Image

Irish Nachos

Make this Tonight - "4/20 Highly Delicious Smashburger!"

20
Prep Time
(minutes)
60
Cook Time
(minutes)
4
Servings
Make this Tonight/Irish Nachos

Ingredients

Irish Nachos

  • 2 large kennebec potatoes scrubbed
  • ½ cup distilled white vinegar
  • Oil for frying
  • Apple Cider Bacon Bits
  • White Cheddar Béchamel Sauce
  • Sliced Scallions
  • Creme Fraiche

Apple Cider Bacon Bits

  • 6 slices of bacon
  • 2 tablespoons apple cider vinegar

White Cheddar Bechemel Sauce

  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • ¼ cup finely chopped yellow onion
  • 1 teaspoon minced garlic
  • 2 bay leaf
  • 3 cups whole milk
  • 1 teaspoon salt
  • ½ pound shredded white cheddar cheese

Steps

Irish Nachos

  1. Slice potatoes about ⅛” thick.
  2. Place in a large bowl, add cold water to cover, and stir to release starch. Drain and repeat until water runs clear.
  3. Return potatoes to bowl and cover with ½ cup distilled white vinegar and 3 cups water. Allow to sit at least 30 minutes or up to 2 hours. Drain the potatoes and pat dry.
  4. Fit a medium heavy pot with thermometer; pour in oil to measure four inches deep.
  5. Heat over medium-high until thermometer registers 300°.
  6. Working in batches, fry potatoes turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch.
  7. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.
  8. To assemble, combine the potato chips and slather in cheese sauce. Top with bacon bits, sliced green scallions, and creme fraiche.

Apple Cider Bacon Bits

  1. In a large heavy bottomed stock pot, place the bacon in the bottom of the pot not over laying while it is still cold.
  2. Pour enough water over the bacon to cover it; turn the heat on to medium heat.
  3. As the water reduces the bacon fat will render out and once the water evaporates, the bacon will fry in the rendered fat.
  4. Once fully cooked, deglaze the pot with apple cider vinegar and immediately remove the bacon onto a tray lined with a rack to collect the excess fat.
  5. Once cooled, chop the bacon into bits and set aside.

White Cheddar Bechemel Sauce

  1. Melt butter in a medium saucepan over medium heat.
  2. Add flour and stir to incorporate and form a roux. Continue to stir until roux is a blonde color, 1 to 2 minutes.
  3. Add onion, garlic, and bay leaf.
  4. Cook, stirring often, until onion and garlic are soft and lightly caramelized, 3 to 4 minutes.
  5. Add milk and whisk to incorporate.
  6. Add salt, and cook until sauce has reduced and no floury taste remains, about 20 minutes.
  7. Whisk cheese into sauce.