Ingredients

French Fries

3-4 Yukon Gold potatoes

Water for soaking

2 T. olive oil

Salt to taste

French Gravy

1-1/2 oz. yellow onion , diced

1 T. butter

6 oz. mushrooms, sliced

1 clove garlic, minced

1/4 t. dried thyme

Salt and pepper to taste

1/4 c. (2 oz) white wine

1/4 c. (2 oz) beef broth

1/3 c. (2-1/2 liquid oz) heavy cream

1 T. corn starch (plus 2 T. water to make a slurry)

1/2 T. parsley for garnish

Instructions

French Fries

Peel potatoes (or not), and then cut into the size/shape of your preference. Soak in water in the refrigerator for 3 hours. Preheat your oven to 375 degrees. Drain the water, and rinse with fresh water a couple of times. Place your cut potatoes on a paper towel in a single layer and pat dry. Allow to sit until moisture completely gone. Place in a bowl and drizzle with oil and toss to coat. Place in a single layer on a silicon (or foil) lined baking sheet. Bake for 20 minutes, then turn the oven up to 425 degrees, flip fries and continue to bake for another 15-25 minutes until medium golden brown.

Gravy

Melt butter in a saute pan over medium heat. Saute onion until translucent. Add mushrooms, and cook until they’ve released their juices, about 3 minutes. Now add garlic, thyme, salt and pepper and cook for another minute.

Add the wine to deglaze your pan, and simmer until half of it has evaporated. Now add the beef broth and cream. Simmer for about 5 minutes until it has reduced by half.

Now make a slurry by combining the corn starch and water until the corn starch is dissolved. Add the slurry to the gravy a little bit at a time. Stop if you reach your desired consistency before the slurry is completely used. Allow to simmer one minute, then remove from heat.

To assemble, place your fries in a bowl, top with Gruyere cheese, then bathe in French gravy. Sprinkle with parsley and enjoy!