½cupGuinness® stout beer, or additional beef stock
2Tablespoonsketchup
1Tablespoonrice vinegar
1TablespoonWorcestershire sauce
sea salt and ground pepper, to taste
2cupswhite cheddar cheese curds, at room temperature
peanut or canola oil for frying
Instructions
Cut the potatoes into 1/4-inch slices, trying to keep them as even as possible. Place the fries in a large bowl and cover with cold water. Soak for 1 to 2 hours in the refrigerator.
Heat 3-inches of oil in a large Dutch oven until it reaches 325 degrees. Drain the potatoes and dry thoroughly. Add the potatoes to the hot oil in small batches, tossing occasionally until tender and crispy, about 4 to 5 minutes. Drain on paper towels and allow to cool for 20 minutes.
Heat the butter over medium-high heat in a large saucepan. Add the flour and cook while whisking until smooth, about 2 minutes.
Add the shallot and garlic, cook for 2 minutes to soften. Add the stock, ketchup, beer*, vinegar, Worcestershire, salt and pepper. Bring to a boil while continuing to stir until thickened, about 6 or 7 minutes. Remove from heat and keep warm until ready to serve.
Increase the temperature of the oil to 375 degrees. Return the fries to the hot oil and cook until crispy and golden brown, 2 to 3 minutes.
Drain on paper towels, season with salt and pepper, then divide onto plates or small skillets.
Top each serving of fries with cheese curds, then pour the gravy over over the top. Serve immediately.
Notes
Place the cheese curds on the counter and allow them to come to room temperature before using. The only heat to melt them comes from the hot fries and gravy!
The recipe calls for white cheese curds, but I ended up using a combination of white and orange since that is all that I could find. They were squeaky which is all that really matters.
If you cannot find cheese curds, substitute chunks of white or orange cheddar cheese.
The true Canadian version is made with chicken stock, not beef, but I prefer beef so that is what I used. Use whichever one you prefer. {I used Swanson's beef stock}
I chose Guinness® Stout beer because it goes so well with beef. I have never tried it with chicken stock. so let me know how that turns out if you make it that way.
If you do not wish to use beer, simply use more beef stock instead. There is enough beer to add flavor, but it is not overpowering at all.