Ingredients

The following ingredients have 4 Servings
  • 5 russet potatoes
  • 2 Tbsp.  olive oil
  • 1/2 Tsp. paprika
  • 1/2 Tsp. peppercorn (cracked )
  • 5 Pieces bacon (I used center cut)
  • 3 Cloves garlic
  • 1 Tbsp. shallot
  • 4 Tbsp.  butter
  • 1/3 Cup Flour (all purpose or gluten free )
  • 1 Tsp. salt
  • 1 Tsp pepper
  • 2 Cup chicken stock
  • 2 Cup beef stock
  • 2 Cup cheese curds (I used cheddar)
  • 1/4 Cup chives (chopped )

Instruction

  • Preheat the oven to 450 degrees F.
  • Wash and dry potatoes. Cut into ¼” thick strips lengthwise. Add to a large mixing bowl with olive oil, paprika, and cracked peppercorn. Toss to coat.
  • Place onto a foil lined baking sheet in a single layer. Place into the oven on the middle rack and bake until crisp, about 20 minutes.
  • Add minced garlic and shallot and saute for 30 seconds. Then, add butter and cook until melted. Once melted, stir in flour to make a roux. Cook for 4 minutes. After 4 minutes, add chicken stock, beef stock, salt, and pepper. Once simmering lower heat to low and cook uncovered for 20 minutes, stirring often.
  • While the fries are baking, prepare gravy. Cook bacon in a dutch oven or large saucepan until crisp. Remove bacon and roughly chop. Keep the bacon drippings in the saucepan over medium high heat.
  • Add fries to a serving platter and season with a pinch of salt and pepper (if desired). Sprinkle cheese curds and bacon bits over the top of the fries, then drizzle with gravy. Garnish with chives.