
Irish Nachos
Make this Tonight - "4/20 Highly Delicious Smashburger!"
20
Prep Time (minutes)
60
Cook Time (minutes)
4
ServingsIngredients
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
- Slice potatoes about ⅛” thick.
- Place in a large bowl, add cold water to cover, and stir to release starch. Drain and repeat until water runs clear.
- 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.
- Fit a medium heavy pot with thermometer; pour in oil to measure four inches deep.
- Heat over medium-high until thermometer registers 300°.
- 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.
- Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.
- 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
- In a large heavy bottomed stock pot, place the bacon in the bottom of the pot not over laying while it is still cold.
- Pour enough water over the bacon to cover it; turn the heat on to medium heat.
- As the water reduces the bacon fat will render out and once the water evaporates, the bacon will fry in the rendered fat.
- 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.
- Once cooled, chop the bacon into bits and set aside.
White Cheddar Bechemel Sauce
- Melt butter in a medium saucepan over medium heat.
- Add flour and stir to incorporate and form a roux. Continue to stir until roux is a blonde color, 1 to 2 minutes.
- Add onion, garlic, and bay leaf.
- Cook, stirring often, until onion and garlic are soft and lightly caramelized, 3 to 4 minutes.
- Add milk and whisk to incorporate.
- Add salt, and cook until sauce has reduced and no floury taste remains, about 20 minutes.
- Whisk cheese into sauce.