From: Chef Rocco Whalen, Fahrenheit, Cleveland, OH and Charlotte, NC. Yield: 4 servings.
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 mandoline or ribbon fry cutter, soaked in water
2 Tbsp. scallions, sliced thinly
¼ cup applewood smoked bacon, cooked, roughly chopped
½ cup Parmesan, grated
1 tsp. fresh thyme, picked
For Parmesan fondue: In a saucepot, add heavy cream and bring to a simmer. Continue to simmer until the cream has reduced by half. Slowly whisk in 1 cup of the Parmesan and add the salt, pepper and roasted garlic. Once mixture has returned to a simmer, whisk in flour and continue to simmer for 3-4 minutes. Remove from heat and hold warm.
For “nachos”: Gently add the potatoes to the 350°F oil in a fryer and fry until golden brown. Remove from oil using tongs or a fry skimmer directly onto a paper-towel lined baking sheet. Season with salt and pepper.
Arrange potato chips in a large bowl and ladle fondue over top (you can use as much or as little as you like). Sprinkle remaining Parmesan, bacon, scallions and thyme over top. Serve immediately.