Ingredients Jump to Instructions ↓

  1. 6 large red potatoes Oil, for frying

  2. 1 large sweet onion Salt and freshly ground black pepper House seasoning, recipe follows

  3. 2 1/2 cups (10-ounce bag) shredded yellow Cheddar Brown Gravy, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick. In a large pot or fryer, heat oil to 350 degrees F. Pan-fry the potatoes for 5 to 6 minutes. Potatoes should be limp. Remove potatoes, place on paper towels and allow to drain . Let sit for 1 to 2 hours at room temperature. Cut onion into 1/2-inch wedges. Just before serving time, place potatoes and onions into oil heated to 375 degrees F for 3 to 5 minutes, or until brown. Remove fries from oil, drain on paper towels, and while still hot, season with salt and pepper or House Seasoning, to taste. Place fries in a wide, shallow casserole dish or baking sheet and sprinkle with the shredded Cheddar cheese, layering the fries and the cheese. (If you want the cheese to be completely melted, bake in a 350 degrees F oven for about 4 minutes after layering the fries and cheese.) Serve immediately. Remove from oven, top with Brown Gravy and serve.

  2. cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.

  3. tablespoons butter 1/4 cup finely minced onion 1 cup beef broth 2 tablespoons water 1 tablespoon cornstarch In medium saucepan , melt 2 tablespoons butter. Add 1/4 cup onion. Saute until tender. Add the 1 cup of beef broth and bring up to a simmer . In separate bowl, combine 2 tablespoons water and 1 tablespoon cornstarch . Stir into broth and cook until thickened, roughly 1 minute.


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