Irish Nachos Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Using a mandoline or very sharp knife, slice potatoes 1.5–2 mm thick for crisp chips. Place slices in a large bowl of cold water as you work to remove excess starch.

Rinse and dry

Drain the potato slices and rinse under cold running water until water runs clear. Soak slices in fresh cold water for 10 minutes, then drain and pat completely dry on clean kitchen towels or paper towels. Any surface moisture will cause oil to splatter and make chips soggy.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (enough to fully submerge chips). Heat to 180°C (350°F). If you don’t have a thermometer, oil should sizzle when a sliver of potato is dropped in.

Fry chips

Fry the potato slices in small batches to avoid crowding. Cook 2–3 minutes per batch, stirring gently, until golden and crisp. Use a slotted spoon to transfer chips to a tray lined with paper towels. Keep batches warm in a single layer in a 90–100°C (200–210°F) oven if desired.

Season

Immediately sprinkle fried chips with kosher salt and black pepper while still hot. Set aside on a serving platter in a single layer or shallow mound for assembly.

Preheat oven to 200°C (400°F). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil or a wire rack set over the sheet. Bake 12–18 minutes depending on thickness and desired crispness. Transfer bacon to paper towels to drain and cool, then chop into 1/2-inch pieces.

Combine diced tomatoes, red onion, chopped cilantro, and diced jalapeño in a bowl. Add lime juice and kosher salt, toss to combine. Taste and adjust seasoning. Refrigerate until ready to serve to let flavors meld (15–30 minutes recommended).

Make a roux

In a medium saucepan over medium heat, melt the unsalted butter until foaming. Add the all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbly and turns a light golden color (do not let it brown). This cooks the raw flour taste out.

Add milk

Slowly whisk in the whole milk in a steady stream to avoid lumps. Continue whisking and bring the mixture to a gentle simmer. Cook 3–5 minutes until the sauce begins to thicken and coats the back of a spoon.

Finish with cheeses and seasoning

Reduce heat to low. Whisk in the cream cheese until smooth. Add the grated sharp cheddar, Monterey Jack, Gruyère and Parmesan a small handful at a time, whisking until each addition is melted and smooth before adding more. Stir in Dijon mustard, Worcestershire sauce, white pepper and salt. Taste and adjust seasoning. Keep sauce warm over very low heat, stirring occasionally. If sauce becomes too thick, whisk in 1–2 tablespoons of milk at a time to reach desired pouring consistency.

Arrange a generous single layer or slight mound of housemade potato chips on a large serving platter or individual plates.

Ladle the warm four cheese sauce evenly over the top, covering most chips but allowing some crisp edges to remain exposed (about 1–1.5 cups sauce for this quantity).

Scatter the chopped, crisp bacon evenly over the sauced chips.

Top with spoonfuls of pico de gallo across the platter so fresh tomato and onion are distributed.

Finish with thinly sliced scallions, a grind of black pepper, and optional cilantro leaves. Serve immediately so chips remain crisp and sauce is warm.