Gruyere and Truffle Potato Chip “Nachos”
SERVES: 4-6
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
COURSE: Appetizer
This delicious twist on “Nachos” includes a creamy sauce with a blend or nutty gruyere and tangy cheddar cheeses over potato chips kissed with earthy truffles. The crispy pancetta finishes off the dish in classic style.
Ingredients
- 1 Tbsp olive oil
- ½ cup minced pancetta
- 1 cup whole milk
- ½ cup heavy cream
- 4 cups grated gruyere
- 2 cups grated cheddar
- 1 bag Urbani White Truffle Potato Chips
- Salt and pepper, to taste
- Fresh thinly sliced scallions, for garnish
Instructions
- In a small nonstick skillet over medium heat add olive oil and pancetta. Cook for 3-5 minutes stirring periodically until pancetta is crispy. Drain on a paper towel.
- In a medium pot add milk and heavy cream, bring to a gentle simmer over medium-low heat. Slowly add in cheeses whisking until cheese is melted and stringy. Taste and adjust seasoning as necessary.
- Pour chips onto a large serving platter and drizzle gruyere cheese sauce on top. Top with pancetta and scallions and enjoy!
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