Homemade potato chips topped with a fondue cheese sauce and prosciutto slices. This Italian nachos recipe is an irresistible tower of potato chips that are fried at home to provide the perfect and most fresh crispy texture that is then topped with a homemade gruyere cheese based fondue sauce and fresh slice prosciutto. It is an absolute culinary delight that will quickly become your family's personal favorite app because who doesn't love a crunchy plate of chips covered in cheese?
This recipe is the perfect game day appetizer for weekend football gatherings and is also perfect to serve during the holiday season. As one of the next crave-worthy snack recipes, this can also be a delicious dish to serve New Year's Eve since fondue is so popular on that holiday. This most indulgent prosciutto appetizer uses a delicious fondue cheese recipe that can also be used as a cheese fondue. Think of this dish as a deconstructed fondue incorporating all of your favorite cheese fondue flavors in nacho form that is quickly going to become one of your favorite holiday recipes.
This was inspired by my Steak and Pork Sheet Pan Nachos on this site, and pairs well with this French Onion Patty Melt.
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Ingredients
- russet potatoes
- gruyere cheese
- mozzarella cheese
- heavy whipping cream
- flour
- butter
- salt
- pepper
- paprika
- garlic powder
- prosciutto
See full recipe card for quantities.
Instructions
- Step 1: Peel the potatoes and slice thinly using a mandoline. Soak the sliced potatoes in cold water. Heat up the oil on the stove to 350 degrees. Mix together salt, pepper, paprika and garlic powder and set aside. Shred gruyere and mozzarella cheese.
- Step 2: Dry the potato slices completely before frying. Fry the potatoes about 5 minutes or until golden brown. Place the potato chips in a small bowl lined with a paper towel or a cooling rack to drain grease. Sprinkle a little salt over the chips.
- Step 3: Melt butter in a sauté pan on medium heat. Add in half of the salt, pepper, garlic and paprika mixture and stir into butter. Cook about 20-30 seconds. Whisk in flour until combined with butter to create a roux. Cook about 2-3 minutes while whisking often. Whisk in heavy cream until combined with roux.
- Step 4: Turn the heat down to medium-low. Add in shredded cheese a little bit at a time. Make sure cheese is completely melted into sauce before adding more. If too thick, add a little more heavy whipping cream. Fold in the other half of the seasonings. Pile potato chips on a plate. Drizzle cheese sauce over the potato chips. Place prosciutto slices evenly on top of nachos.
Hint: Use a mandolin to slice the potatoes. This will assure the potatoes are all sliced thinly and are uniform. It is also a lot faster to slice potatoes this way compared to hand cutting them with a knife.
Substitutions
- Potatoes - instead of russet potatoes, use yellow potatoes. For a sweeter twist use sweet potatoes
- Prosciutto - use bacon, iberico ham, crisp pancetta or any other Italian meat instead of prosciutto if needed
- Vegetarian - omit the prosciutto and just serve the potato chips with the cheese sauce
Variations
- Loaded - add cheddar cheese sauce, bacon, green onions and sour cream for a loaded potato nacho version
- Truffle Potato Chips - drizzle truffle oil on top of the chips for a truffle oil version, add grated parmesan cheese on top for extra flavor
- Plain - sprinkle sea salt on the potato chips for a basic snack version
- Steak Nachos - use tortilla chips and bake with cheddar cheese, add steak and additional toppings
See this Steak Nacho version on my website!
Equipment
To make this recipe, you will need a sauté pan. It is helpful to either have two or also have a large frying pan to make the cheese sauce since one will be used for frying. A deep fryer can also be used. A potato peeler and mandoline are also necessary to create this recipe.
Storage
Store the wet ingredients (cheese sauce) in the fridge and the dry ingredients (chips) in an airtight container or resealable bag, and reheat the cheese sauce and recombine when ready. Good for 2-3 days.
These ingredients don't stand up well to freezing.
Top Tip
Remove the chips from the oil when they start to turn slightly golden brown. They will continue to cook after being removed from the oil so if you don't remove them slightly before being done they will be overdone when you are ready to eat. Over frying the chips can alter the flavor of the dish.
FAQ
You can use any plain old potato chip for this recipe and they absolutely can be store bought. If buying from the store I suggest a kettle cooked chip or black pepper kettle chips. With that being said, there is something special about a crunch plate of warm chips that are homemade as they go better with lots of our favorite snacks.
This combination makes a good charcuterie board idea, especially when serving at party. If the melted cheese sauce sits on the chips for too long, they can get soggy. This mouth-watering appetizer is perfect to serve deconstructed on a charcuterie board at a party so that everyone can get their crunchy potato fix.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this crunchy plate of potatoe chips and cheese sauce:
📖 Recipe
Potato Chip Nachos with Prosciutto
Equipment
- 2 sauté pans
- 1 manoline
- 1 Potato Peeler
Ingredients
- 4 large potatoes
- 6 oz gruyere cheese shredded
- 4 oz mozzarella cheese shredded
- 1 tablespoon flour
- 3 tablespoon butter
- 2 cups heavy whipping cream
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 10 slices prosciutto
Instructions
- Peel the potatoes and slice thinly using a mandoline. Soak the sliced potatoes in cold water. Heat up the oil on the stove to 350 degrees. Mix together salt, pepper, paprika and garlic powder and set aside. Shred gruyere and mozzarella cheese.
- Dry the potato slices completely before frying. Fry the potatoes about 5 minutes or until golden brown. Place the potato chips in a bowl lined with a papertowel or a cooling rack to drain grease. Sprinkle a little salt over the chips.
- Melt butter in a sauté pan on medium heat. Add in half of the salt, pepper, garlic and paprika mixture and stir into butter. Cook about 20-30 seconds. Whisk in flour until combined with butter to create a roux. Cook about 2-3 minutes while whisking often. Whisk in heavy cream until combined with roux.
- Turn the heat down to medium-low. Add in shredded cheese a little bit at a time. Make sure cheese is completely melted into sauce before adding more. If too thick, add a little more heavy whipping cream. Fold in the other half of the seasonings. Pile potato chips on a plate. Drizzle cheese sauce over the potato chips. Place prosciutto slices evenly on top of nachos.
Notes
- save leftover cheese sauce in an air tight container in the fridge. Reheat in microwave before using again.
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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