Cleveland “Nachos”

Cleveland “Nachos”

From: Chef Rocco Whalen, Fahrenheit, Cleveland, OH and Charlotte, NC. Yield: 4 servings.

Parmesan Fondue:
1 qt. heavy whipping cream
2 Tbsp. roasted garlic (from 2 bulbs whole garlic)
1 cup Parmesan, grated
½ tsp. black pepper, ground         
1 tsp. kosher salt
1 Tbsp. all-purpose flour

Potatoes:
16 oz. russet potatoes, shaved thinly on a mandol

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish