Ingredients:

• 4 pounds Russet potatoes, peeled and cut into 1/2″ inch sticks
• 1-2 tablespoons salt
• 6 tablespoons butter
• 1/4 cup flour
• 4 cups beef
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 tsp salt + more to taste
• 1/2 tsp black pepper + more to taste
• 3 tablespoons cornstarch
• 2 tablespoons cold water
• 2 cups Cheese curds

Directions:

1. Wash potatoes well then slice lengthwise into 1/4-inch thick disks. Slice each disk into 1/4-inch thick sticks.
2. Place all of the potato sticks into a container or large bowl filled with hot tap water. Set aside to soak for at least 15 minutes.
3. Drain the water rinse off the fries twice with cold water. Transfer fries to a paper towel lined baking sheet and use another sheet of paper towel to pat and dry them as much as possible.
4. Preheat oven to 450 degrees.
5. Pour a generous amount of vegetable oil on a rimmed baking sheet. Spread the dried potato slices on the pan and drizzle a tiny bit extra over the top of the potatoes. Sprinkle the potatoes with salt and black pepper.
6. Bake for 5-7 minutes and then flip the fries. Return pan to oven for another 5-7 minutes. Keep an eye on them, you don’t want them to burn. Remove pan from oven when fries are crispy and to your liking.
7. Place the fries on paper towels to soak up the oil, then sprinkle with some salt. There’s no measurements for this, feel free to sprinkle as much or as little salt as you like.
8. Add butter to a saucepan and heat over medium heat until melted.
9. Once butter has melted, add the flour and whisk until mixture begins to bubble and foam. Continue to whisk for another 1 minute.
10. Slowly pour in the beef stock while whisking constantly.
11. Once stock is incorporated, whisk in the ketchup, Worcestershire sauce, salt and pepper.
12. Allow gravy to reach a boil. Combine cornstarch and water to make a slurry.
13. Once gravy begins to boil, add cornstarch slurry and whisk to smooth.
14. Turn the heat down to medium-low and allow gravy to simmer until the mixture begins to thicken, it should coat the back of a spoon. About 10-15 minutes. Taste the sauce and adjust the seasonings to your liking.

ASSEMBLY:

1. Transfer the fries to your serving plates. Place cheese curds on top of the fries and immediately pour the hot gravy on top so it can melt the curds. You can also pop the cheese and fries under a broiler for a minute or two (watch not to burn) to make it a bit more melty. Cheese curds do not melt the same as regular cheese so watch carefully.