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1
Preheat oven to 350 degrees F.
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2
Using a large pot, boil potatoes with skins on until almost done.
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3
Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick.
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4
In a large pot or fryer, heat oil to 350 degrees F.
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5
Pan-fry the potatoes for 5 to 6 minutes.
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6
Potatoes should be limp.
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7
Remove potatoes, place on paper towels and allow to drain.
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8
Let sit for 1 to 2 hours at room temperature.
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9
Cut onion into 1/2-inch wedges.
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10
Just before serving time, place potatoes and onions into oil heated to 375 degrees F for 3 to 5 minutes, or until brown.
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11
Remove fries from oil, drain on paper towels, and while still hot, season with salt and pepper or House Seasoning, to taste.
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12
Place fries in a wide, shallow casserole dish or baking sheet and sprinkle with the shredded Cheddar cheese, layering the fries and the cheese.
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13
(If you want the cheese to be completely melted, bake in a 350 degrees F oven for about 4 minutes after layering the fries and cheese.)
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14
Serve immediately.
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15
Remove from oven, top with Brown Gravy and serve.
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16
1 cup salt
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17
1/4 cup black pepper
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18
1/4 cup garlic powder
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19
Mix ingredients together and store in an airtight container for up to 6 months.
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20
2 tablespoons butter
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21
1/4 cup finely minced onion
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22
1 cup beef broth
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23
2 tablespoons water
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24
1 tablespoon cornstarch
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25
In medium saucepan, melt 2 tablespoons butter.
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26
Add 1/4 cup onion.
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27
Saute until tender.
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28
Add the 1 cup of beef broth and bring up to a simmer.
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29
In separate bowl, combine 2 tablespoons water and 1 tablespoon cornstarch.
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30
Stir into broth and cook until thickened, roughly 1 minute.
