4 large baking potatoes, thinly sliced lengthwise
Peanut oil for deep frying
4 tbsp unsalted butter
1/2 cup all-purpose flour
2 cups cold milk
2 cups crumbled Gorgonzola cheese
2 tbsp chopped fresh parsley
2 tsp chopped fresh tarragon
1/4 tsp ground red pepper
Soak potato slices in large bowl of cold water. Heat oil in deep fryer to 375 degrees. Working in batches, drain potatoes and pat dry, then fry till golden brown. Season with salt; set aside.
In medium saucepan, melt butter over medium-low heat. Add flour and whisk until mixture forms a paste.Slowly whisk in milk, stirring constantly until mixture thickens. Add cheese and continue to whisk until it has melted and sauce is smooth. Stir in parsley, tarragon and ground red pepper. Season with salt to taste. Serve warm cheese fondue with chips.
[ via In Style Home, Fall/Winter 2007 ]