1 package of steak fries
¼ cup Cabot Unsalted Butter
¼ cup King Arthur All-Purpose Flour
1 cup chicken broth
1 cup beef broth
1 teaspoon rice vinegar
1 teaspoon Worcestershire Sauce
1 teaspoon Kosher salt
½ teaspoon freshly ground pepper
6 ounces Cabot Seriously Sharp Cheddar, cubed
Cabot Sour Cream and chives for garnish
Prep: 20 mins | Cook: 35 mins | Total: 55 mins
BAKE steak fries according to package instructions.
Meanwhile, make gravy:
MELT butter in a small saucepan over medium-high heat, swirling occasionally until browned. Remove from heat and add flour and stir to make a paste. Whisk in milk, broth, tamari and Worcestershire until smooth. Return to the heat and bring to a simmer, whisking. Remove from the heat.
DIVIDE potatoes among 4 plates. Top with cubed Seriously Sharp Cheddar. Spoon gravy on top and garnish with Sour Cream and chives. Serve immediately.
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