Ingredients Jump to Instructions ↓

  1. 2 Tbsp butter

  2. 2 Tbsp flour

  3. 2 cups beef stock, (I use beef bouillon cubes, in water) Salt & pepper

  4. 2 pounds Idaho white potatoes, peeled and cut 1/2 pound (roughly 3 1/2 cups) fresh cheese curd

Instructions Jump to Ingredients ↑

  1. In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux (stirring constantly). You will have to adjust temperature and time, so it does not burn. Stir in the stock. Season with salt & pepper. Bring to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2 inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Drain water from potatoes. Let potatoes cool completely. In oil fry the blanched potatoes until golden brown. Drain potatoes on paper towels. Season with salt & pepper. To serve, mound the fries into individual dishes; spoon the gravy over the fries and add crumbled cheese. Serve immediately.


Send feedback