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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Ingredients:
6 large red potatoes |
oil, for frying |
1 large sweet onion |
salt and freshly ground black pepper |
house seasoning, recipe follows |
2 1/2 cups (10-ounce bag) shredded yellow cheddar |
brown gravy, recipe follows |
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. In a large pot or fryer, heat oil to 350 degrees F.
4. 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.
5. 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.
6. 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.
7. House Seasoning:
8. 1 cup salt
9. 1/4 cup black pepper
10. 1/4 cup garlic powder
11. Mix ingredients together and store in an airtight container for up to 6 months.
12. Brown Gravy:
13. 2 tablespoons butter
14. 1/4 cup finely minced onion
15. 1 cup beef broth
16. 2 tablespoons water
17. 1 tablespoon cornstarch
18. 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.
19. 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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