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9
QUESO FUNDIDO WITH THICK CUT CHIPS
Preparation Time:
Ingredients:
2 large sebago potatoes, well-scrubbed
2 tbsps olive oil
salt and pepper to taste
1 tbsp butter
1 tbsp all-purpose white our
½ cup low fat milk
100 grams cheddar cheese, cut in large pieces
100 grams Gruyere or other melting cheese
100 grams can diced green chilies
½ tsp ground cumin
Sour cream, optional
Chopped chives, optional
Method:
1. Preheat the oven to 220°C. Generously coat a baking sheet with oil or butter. Set aside.
2. Using the large work bowl, insert the Slicing Disk and adjust to thick cut. Process the
potatoes vertically through the feed chute on MEDIUM (speed 2) to create potato rounds.
3. Place the rounds in a single layer on the baking sheet. Brush with olive oil, season
generously with salt and pepper.
4. Bake for 20 minutes, turn and continue baking for 8 to 10 minutes, or until browned and
crisp outside and tender inside. Place on a rack to cool.
5. Melt the butter in a saucepan over medium heat. Whisk in the our and cook about 2
minutes. Whisk in the milk and whisk until the sauce is thick and smooth. Reduce heat to
low.
6. Clean the work bowl and insert the Shredding Disk. Process the cheeses through the feed
chute on LOW (speed 1).
7. Add the cheeses to the white sauce, stirring well. Add the chilies and cumin and keep
warm on low heat. Serve the cheese dip with the crispy potatoes; top with sour cream and
chives if you wish.
Serves 6 to 8.
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