In this recipe from Columbus, Ohio's Cap City Diner, potato chips are topped with alfredo sauce, blue cheese, and chives. This recipe first appeared in our Jan/Feb 2013 issue along with our article Ohio Nachos.
- 3 cloves garlic, mashed into a paste
- 1 1⁄2 cups heavy cream
- 3 oz. finely grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1 (13-oz.) bag kettle-style potato chips
- 4 oz. crumbled blue cheese
- 1 tbsp. chopped chives