Irish Nachos

These Irish Nachos are simply delicious and chock full of flavor from local products! Try it for yourself!

Irish Nachos

• 3-4 small Russet potatoes, scrubbed and dried
• 2 tablespoons canola oil
• 1 ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon all-purpose flour
• 1 cup Dan and Debbie’s heavy cream
• 1 ½ cup freshly grated Dan and Debbie’s Farmhouse cheddar cheese, separated
• 4 slices thick-cut bacon, diced
• 1 cup Dan and Debbie’s cheese curds 
• ¼ cup thinly sliced green onions
• 1 dollop sour cream (optional)

Instructions

• Preheat the oven to 425° and line a rimmed sheet pan with parchment paper. Slice the potatoes into ¼” thick rings and add the sheet pan. Drizzle with 1 tablespoon of oil and sprinkle with 1 ½ teaspoon salt and pepper. Toss the potatoes to evenly distribute the seasoning and lay out in a single layer on the sheet pan.
• Bake for 30-32 minutes, until the potatoes are golden brown across the tops. While the potatoes are baking, fry the bacon and make the cheese sauce.
• Add the diced bacon to a large pan over medium-high heat. Cook, stirring occasionally, until the bacon is crispy, 6-8  minutes. Set bacon aside on a plate lined with a paper towel.
• For the cheese sauce, add 1 tablespoon of oil to a saucepan over medium heat. Allow to come to temperature and sprinkle over the flour. Whisk about 1 minute. Do not allow the flour to brown.
• Begin adding the heavy cream one generous splash at a time, whisking well after each addition. Once all of the cream has been added, allow the mixture to simmer 4-5 minutes, just until slightly thickened.
• Remove from the heat and stir in 1 cup of Cheddar cheese and a generous pinch of salt. Set aside.
• Remove the potatoes from the oven, drizzle with the cheese sauce, cheese curds, the remaining ½ cup of Cheddar, and diced bacon. If desired, return to the oven for 4-5 minutes, just until the cheese curds have melted. Top with sliced green onions and sour cream (if using), serve, and enjoy.