- 2 quarts oil (any vegetable oil is fine, animal fat is better)
- Thick fry shapes cut from skin on russet potatoes
- 1 quart chicken or beef stock, preferable 75% chicken, 25% beef blend
- Fresh cheese curds
- 1 tablespoon butter
- 1 tablespoon flour
Heat oil to 350–375°. Fry potatoes until they go limp in oil, then remove them and let them cool. Heat butter and add flour, making a barely light brown roux. Add stock to roux, whisking well and bring sauce to simmer. Then keep warm on the stove.
Add blanched fries back to oil and fry until they are crisp and golden brown. Remove fries from oil, season with salt. Intersperse curds with the fries and cover the whole thing with the gravy.