• 1 package  frozen straight cut french fried potatoes*
• 1 1/2 cups (200g) white cheese curds

Gravy:

• 4 tablespoons (55g) unsalted butter
• 1/4 cup (70g) all purpose flour
• 3 cups (720ml) beef broth
• 1 cup (240ml) chicken broth
• 1 teaspoon (5ml) garlic powder
• 1 teaspoon (5ml) onion powder
• 1 tablespoon (15ml) ketchup
• 1 tablespoon (15ml) Worcestershire sauce
• 1/2 teaspoon (2.5ml) kosher salt
• 1/2 teaspoon (2.5ml) freshly grated black pepper
• 2 tablespoons (30ml) cornstarch
• 2 tablespoons (30ml) water
  

Melt butter in a medium saucepan over medium heat. Add the flour and whisk together until fully blended, about 1-2 minutes. Slowly pour in the beef and chicken broth and continue to whisk until completely incorporated. Add the garlic powder, onion powder, ketchup, Worcestershire sauce, salt and pepper. Bring to a boil, stirring constantly. Reduce to medium.  

In a small bowl whisk together the cornstarch and water. Add to the gravy mixture and whisk to combine. Reduce the heat to medium/low and simmer for 10-15 minutes until thickened.

Taste the sauce and season to taste with salt and pepper.

While the gravy is simmering, cook the french fries according to the directions on the package.

Remove from the oven and plate immediately. Place the cheese curds on top of the fries

and pour the gravy over top to melt the curds.

Serve and enjoy.

*Chef Note: We’ve used frozen french fries for convenience in this recipe. Our favorite brand is from Cavendish Farms, a Canadian company dating back to its roots in PEI, founded in 1882 by J.P. Irving.