Recipe

French Fries With Gravy And Cheese Recipe

	Chef_irish / All my dishes 11 months ago AWESOME FRIES Prep:40m Cook:55m Servings:4	Chef_irish
	french fries

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Ingredients

4 large russet (baking) potatoes

8 cups vegetable oil

3 tablespoons minced shallot

2 (3-inch) sprigs fresh thyme

1 tablespoon unsalted butter

1/2 cup dry red wine

1 tablespoon water

3/4 teaspoon cornstarch

1 cup beef or veal demi-glace

1 teaspoon coarsely cracked black pepper

1/2 teaspoon salt

1/2 tablespoon unsalted butter

5 oz cheese curds or haloumi cheese, coarsely crumbled (about 1 cup)

2 tablespoons fresh chives, finely chopped

Directions

Peel potatoes, then cut lengthwise into 1/4-inch-thick sticks and submerge in a bowl of ice and cold water.

Rinse potatoes in several changes of cold water until water is clear.

Drain in a colander, then spread potatoes in 1 layer on several layers of paper towels and pat very dry.

Heat about 8 cups vegetable oil in a 5- to 6-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F.

Put oven rack in middle position and preheat oven to 200°F.

Cook shallot with thyme in butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring frequently, until shallot is softened and golden, about 2 minutes.

Add wine and boil until reduced by half, about 3 minutes, then discard thyme sprigs.

While wine reduces, stir together water and cornstarch until cornstarch is dissolved.

Stir 1 cup beef or veal demi-glace into wine and bring to a boil.

Whisk in cornstarch mixture and return to a boil, then boil until sauce is slightly thickened, 2 to 3 minutes.

Remove from heat and stir in black pepper, salt, and unsalted butter until butter is melted.

Once oil is ready, increase heat to moderate and fry potatoes in 4 batches, stirring occasionally, until deep golden, 5 to 6 minutes per batch, returning oil to 375°F between batches.

Transfer fries with a slotted spoon to a baking sheet lined with several layers of dry paper towels and sprinkle lightly with salt.

Keep fries warm in oven while frying remaining batches.

Put 4 ovenproof plates in oven, divide fries among plates, and sprinkle with cheese.

Heat until cheese is just warmed through, about 2 minutes.

Stir chives into sauce and drizzle over fries. Serve immediately.

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Comments

chefelaine 11 months ago said:
FIVEEEEEEEEEEEEEEEE!!!!!! Here, we call fries with gravy & cheese 'Poutine' ------ but your recipe offers MUCH more!
Five, I say ---- FIVE!!!!!! :+D

goblue434 11 months ago said:
Sounds Delicious. Learned To Like Fries & Gravy In Canada. Adding Some Cheese & Chives To The Dish, Elaine Said It Best, Fiveeeee!

pat2me 11 months ago said:
We call it Poutine in all the little French Canadian restaurants around here too.....it's a staple on all their menus!

juels 11 months ago said:
Wow, this sounds fantastic! Love the gravy here...yum!

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