Cheesy Potato Nachos with Fromager d’Affinois Truffle

• 1 russet potato 
• 5-8 oz of Fromager d’ Affinois Truffle cheese
• 1/2 Sweet onion
• 3 slices of prosciutto
• ½ tbsp Hot honey
• Argula to garnish  

1. Preheat oven to 375 degrees  
2. Wash and dry potato then slice into skinny rounds  
3. Toss potato slices in 1-2 TBSP of olive oil with paprika, garlic powder, onion and S&P, about 1-2 tsp of each 
4. Arrange flat on a baking sheet. Pro tip, do not add foil, the potatoes won’t get as crispy 
5. Bake for 20 minutes on the first side then flip for another 15 minutes on the other side 
6. Thinly slice your onion and caramelize on the stove in olive oil on low-medium heat with a pinch of salt until golden brown, about 20-30 minutes 
7. Place slices of prosciutto in the oven on a separate sheet pan (again with no foil) for about 15 minutes or until nice and crispy 
8. Slice the Fromager d’Affinois Truffle cheese into thin pieces 
9. Once out of the oven, arrange potato slices in a single layer at the bottom of a cast iron skillet or oven safe serving dish 
10. Then layer on slices of cheese and onions  
11. Broil on high for about 5 minutes or until cheese in melted  
12. Top with crumbled crispy prosciutto, fresh arugula and a drizzle of hot honey, enjoy!
    

Recipe made by @grateboards