Mmmm.... Cheesy Gravy Fries!

This recipe is originally from Big Daddy's House on the Food Network.  We really liked them but I am going to try a different recipe next time... one that would suit our tastebuds better.  I've posted an alternative below the original recipe... one I'm going to try.  

So here it is!

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Picture from Heythattastesgood.com

Big Daddy's Cheesy Gravy Fries

Recipe courtesy Aaron McCargo Jr.

Prep Time:  20 min   *   Cook Time:  25 min   *   Level:  Easy   *   Serves 4

• Canola oil, for frying
• 2 pounds russet potatoes, cleaned
• Kosher salt and freshly ground black pepper
• 4 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 tablespoon minced garlic
• 1/4 cup Marsala wine
• 1 1/2 cups beef stock
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 cup grated smoked Gouda cheese
• Freshly chopped chives, for garnish

     Preheat the oven to broil. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.

     Slice the potatoes into 1/4-inch thick french fries. Fry in batches until golden brown and crispy; about 5 minutes. Drain on paper towel lined sheet tray and put them in a large baking dish. Season with salt and pepper, to taste.

     Melt 2 tablespoons of the butter in a medium-sized saucepan over medium-high heat. Stir in the flour and the garlic. Add the wine and beef stock and bring to a simmer.

     In a small bowl, combine the water and cornstarch. Slowly whisk the mixture into the stock and cook until thickened, roughly 2 to 3 minutes. Add salt and pepper, to taste. Remove the pan from heat, and stir in the remaining 2 tablespoons butter.

      Ladle the gravy over the fries and sprinkle with the cheese. Put the fries in the oven and bake until the cheese is melted and bubbling. Remove the fries from oven, sprinkle with chopped chives and serve. 

 My thoughts about this dish:  

• Next time I will probably use a brown gravy mix instead of making the gravy in this recipe.  The gravy was ok... but to me it wasn't good enough for the extra work it created.
• I will also experiment with different cheeses I like instead of using the Gouda... especially the smoked Gouda which I thought gave too much of an overwhelming smoked flavor.  I think I'll try Colby Jack or Monteray Jack next time.
• Overall I thought that this recipe was an excellent concept & one definitely worth altering to my family's taste.

 

Alternative: 

Gravy Cheese Fries

• 8 medium baking potatoes
• Vegetable oil
• Kosher salt
• 2 cups grated packed cheddar cheese
• Gravy, recipe follows

Cut potatoes into 1/4 by 1/4-inch matchstick pieces and soak in cold water, overnight. Dry thoroughly before frying. In a deep-sided skillet or deep fryer, heat oil to 350 degrees F. There should be enough oil to cover potatoes completely. Fry potatoes in oil for about 4 minutes, or until golden brown. Remove fries from oil using strainer or tongs and let fries drain on paper towels. Sprinkle with salt.

Preheat the oven to 375 degrees F.
Place the fries on a cookie sheet and top them with the cheese. Place in the oven for 5 to 7 minutes, or until the cheese has melted to your liking. Remove from oven, top with gravy and serve.

Gravy:
1 cup unsalted butter
1 cup all-purpose flour
4 (10 3/4 oz) cans beef broth
1 tsp. black pepper

In a medium saucepan, melt butter and add flour to make a roux. While whisking often, cook the roux on medium-low heat until it is medium-deep brown in color. Whisk in beef broth slowly until it is all incorporated. Continue to cook, whisking often until gravy has thickened. Add black pepper. If you need to thin the gravy, whisk in additional beef stock or water.