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1
Pour the milk into a small saucepan and bring to a simmer over low heat.
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2
Melt the butter in a medium saucepan over medium heat.
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3
Add the onion and cook until soft.
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4
Stir in the flour and cook for 1 minute.
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5
Slowly whisk in the warm milk and continue whisking until thickened, about 2 minutes.
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6
Season with the salt and cayenne.
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7
Continue cooking for 5 minutes, whisking occasionally.
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8
Remove from the heat and stir in the blue cheese.
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9
If the sauce is too thick, thin with a little extra milk.
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10
Keep warm.
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11
Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
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12
Heat the oil in a large saucepan over medium heat until it reaches 375F on a deep-fat thermometer.
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13
Fry the potatoes in small batches until golden brown on both sides, turning once, about 2 minutes.
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14
Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain.
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15
Immediately season with salt.
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16
Pour the sauce into a bowl and top with the remaining 1/4 cup crumbled blue cheese and the chopped chives.
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17
Place the bowl in the center of a large platter and arrange the potato chips around the bowl.
