Serious Eats: Recipes
Eat for Eight Bucks: Gravy Cheese Oven Fries with Roasted Garlic
3 large russet potatoes (about 1 3/4 pounds) - $1.78
16 ounces beef/chicken/vegetable stock - $1.59
4 ounces Gruyère cheese - $3.95
2 heads garlic - $0.70
Flour, butter, olive oil
Total cost: $8.02
When it's as cold out as it's been this week, my inner carb-monster crawls out and demands to be fed. Problem is, she's got my outer sloth-monster to contend with. When I'm bundled up at my writing desk, the fewer the steps, the more appealing the recipe.
This weekend, I came up with a dish to appease both beasts. Call it mock poutine or tarted-up disco fries, it's a comforting mess of thick-cut oven fries, shredded Gruyère, and rich beef gravy, strewn with roasted garlic.
In addition to being unapologetically stodgy, it's flexible. You can use any good melting cheese in place of the Gruyère, from Emmenthal to Cheddar to Fontina, and the gravy can be made with a full-flavored chicken or vegetable broth instead of beef. Best of all, it's really not much work at all. You don't have to peel the potatoes, there's no boiling oil to deal with, and—serendipity!—the garlic takes about as long in the oven as the fries.
Gravy Cheese Oven Fries with Roasted Garlic
Be sure to cut your fries nice and fat, or they may break during turning. To prevent sticking, toss them carefully in the olive oil, leaving no fry uncovered.