Blue Cheese Fondue & Kettle Chips

A few weeks ago my best friend, Tess, came to the city to celebrate her birthday and we had a fabulous dinner at The Smith in Midtown. We started our meal with hot potato chips and blue cheese fondue, it was a great high-low combination and beyond delicious. I knew that I'd have to add this idea to my recipe repertoire at some point in the near future. 

So yesterday, we were set to host a fantasy football draft at our apartment and the guys had their barbecue favorites taken care of, so I thought that this was the perfect opportunity to recreate that wonderful dish! The effort involved was minimal, I basically just created the same sauce that I use for mac & cheese ("mornay" if we're being fancy) and substituted in blue cheese rather than the typical cheddar. I also chose to forego making potato chips myself and bought a bag of Cape Cod kettle chips. This recipe is definitely at the top of my list now, especially for football season!

Blue Cheese Fondue
& Kettle Chips

1 clove garlic, minced
2 tbsp butter
2 tbsp flour
1 1/2 cups half & half
3 oz blue cheese (Gorgonzola)
2 tbsp parsley, chopped
kosher salt
ground black pepper
1 bag of kettle chips 

In a small sauce pan over medium heat, add the butter and allow it to melt. Once it's melted, add the minced garlic and allow it to cook for a minute. Then add in the flour and whisk it vigorously for two minutes. Then proceed by adding the half and half while whisking, continue to whisk it for another couple of minutes. Next, turn the heat to low and allow it to reduce for 3 minutes. Finally, turn off the heat and add in the blue cheese, 1 tbsp of the chopped parsley, as well as a bit of salt and pepper.

To plate, add your kettle chips to a big bowl and drizzle it with the fondue as well as the remaining chopped parsley. Enjoy!



  1. HI! I just had these at The Smith on Monday and they are amazing!! I noticed that their fondue didn't have a very strong blue cheese flavor (and I LOVED that)....What type of blue cheese did you use? Thanks!

    1. Hi Michele! I used Gorgonzola, it's perfectly creamy and melts nicely into the fondue.