Three part recipe: Potatoes, Gravy, assembly!
Oven fries:
3 - 4 Pounds Baking potatoes
2 - 3 Tablespoons Oil (I used refined olive oil)
Salt
Pepper
Garlic powder
Mushroom gravy:
(Adapted from
Chef John's version with a few minor additions.)
1/4 cup butter
( 4 ounces)
16 ounces sliced
mushrooms
1
cup diced onion
1/4 cup all
purpose flour (or as needed)
1 quart beef
stock Vegetable stock (we use Better than Bouillon)
1 pinch ground
black pepper (to taste)
fresh
thyme leaves (or dried, to taste, optional)
salt (to
taste)
Smoked
paprika
Cayenne
pepper
Cheese curds, 8 - 10 ounces
(Could use any mild semi-soft cheese if no curds in your freezer!)
For the fries:
Preheat oven to 450, convection
Wash potatoes (I leave skins on)
Cut potatoes into thick sticks.
Rinse twice and dry on towels for half hour or so.
Place in bowl and add oil and mix to cover all with il.
Sprinkle with salt, pepper, garlic powder to taste.
Spread in single layer on jelly roll pans or whatever you have.
(Will take two at least to spread them out)
Place in preheated oven for 15 minutes, and begin checking every 5 minutes after that until done to your liking. I like them darker than golden.
Start the gravy while waiting for potatoes to dry or even after potatoes in oven:
Melt butter in large pan
Add mushroom, cook until most of water evaporated.
Add onions, cook until most of water evaporated.
Add seasonings as desired.
Add flour and stir. Cook until a little color in flour.
Add stock in thirds, stirring until thick before adding next bit.
Turn down to warm or off, as potatoes are probably ready.
Assembly:
Pull out one tray of potatoes, and transfer to an oven proof casserole dish.
Spread half of cheese curds over these.
Pull out second tray and repeat.
Return to very hot oven, uncovered.
When cheese is melted and/or starting to brown, remove from oven.
Pour half of the gravy over the over the dish and serve.
Put remaining gravy in server for table.
You're welcome!
