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Gordon Biersch House Chips



HOUSE CHIPS
Gordon Biersch Restaurant Recipe

Blue Cheese Sauce:
1/2 cup 2% milk
3 ounces cream cheese
1/4 cup blue cheese crumbles

Chips:
lots of kettle style potato chips (you need a sturdy chip to stand up to the toppings)
1/2 cup blue cheese sauce, plus more to taste
2 to 4 tablespoons blue cheese crumbles
3 strips bacon, cooked crispy and crumbled
2 tablespoon fresh chives, chopped (or green onions)

Blue Cheese Sauce:  Add the cream cheese and milk to a medium sauce pan. Cook over medium heat until the cream cheese begins to soften and melt. Add the blue cheese crumbles. Stir often with a rubber spatula, and press down on the cheeses to help break them down so they'll melt into the sauce more easily. Once the cheese have melted, bring the sauce to a simmer until thickened, stirring constantly to prevent burning. Remove from the heat and set aside.

Assembly:  Make a layer of kettle chips on a platter. Spoon 2 to 3 tablespoon blue cheese sauce over the chips. Stack more chips on top of the first layer, piling them into a tall mound in the center. Drizzle the chips with more blue cheese sauce, to taste. Sprinkle the chips with blue cheese crumbles, bacon, and chives. Serve immediately.