- 2 large russet potatoes
- 2 tablespoons (30ml) canola oil
- 1-1/2 teaspoons (8g) kosher salt, divided
- 1/2 teaspoon (3g) freshly ground black pepper, divided
- 2 tablespoons (30g) unsalted butter
- 1 large shallot, very finely minced
- 6 to 8 cremini mushrooms, finely chopped
- 1 tablespoon (15ml) soy sauce
- 1-1/2 teaspoons (8g) balsamic vinegar
- ¼ cup (40g) flour
- 2 cups (475ml) mushroom broth, plus more, if desired
- 1 teaspoon (5g) ketchup
- 1 ½ cups (200g) white cheese curds
- Cut potatoes into thin fries and place into a large bowl of cold water. Soak 30 minutes or up to overnight in fridge.
- Heat oven to 425F (218C).
- Drain and rinse potatoes well. Lay out onto a clean dish towel and dry thoroughly.
- Place them onto a large rimmed baking sheet and toss with oil and 1 teaspoon (5g) salt. Spread into an even layer.
- Bake until golden and crisp, about 40 to 50 minutes, flipping halfway.
- Transfer fries onto a shallow serving dish and top with cheese and gravy.
- Melt butter in a large non-stick skillet over medium-high heat.
- Add the shallots and cook for 1 to 2 minutes or until translucent and starting to brown.
- Add mushrooms, season with ½ teaspoon (3g) salt and ¼ teaspoon (1g) pepper. Cook until mushrooms begin to brown, about 5 minutes. Reduce heat to medium; add soy sauce and vinegar and cook until liquid is absorbed.
- Sprinkle with the flour and cook and stir for 1 minute.
- Slowly whisk in 2 cups (475ml) of the mushroom broth and bring to a simmer.
- Allow the gravy to thicken adding a splash more broth or water if too thick.
- Whisk in ketchup and season with remaining pepper and more salt, if desired.