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

16 oz. russet potatoes, shaved thinly on a mandol

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