Step by step

Method

3 steps

1. 1

   Cut 2 lb russet potatoes into fries. Soak in cold water 20 minutes to pull surface starch, then drain and pat very dry — wet fries steam instead of crisp. Toss with 3 tablespoons oil and salt. Bake at 425°F on a hot sheet pan 30–35 minutes, flipping once, until deep golden and crisp at the edges.

2. 2

   Meanwhile make the gravy: melt 3 tablespoons butter in a saucepan over medium heat. Whisk in 3 tablespoons flour and cook 1–2 minutes until it smells toasty and looks pale blond. Slowly whisk in 2 cups beef broth, 1 teaspoon Worcestershire, and ½ teaspoon garlic powder. Simmer 3–5 minutes until thick enough to coat a spoon. Season with salt and pepper.

3. 3

   Working fast while everything is hot, pile the fries on plates, scatter 8–10 oz cheese curds (or torn mozzarella) over them, and ladle hot gravy over the top so the curds soften and get melty at the edges. Serve immediately. You want crisp fries, squeaky soft curds, and savory gravy in every bite — not soggy fries or cold unmelted cheese under lukewarm gravy.