By Paula DeenJUMP TO RECIPE
- 2 1/2 cups (10 oz) cheddar cheese, shredded
- Paula Deen's House Seasoning
- oil, for frying
- 1 large sweet onion
- 6 large red potatoes, skins on
- 2 tablespoons butter
- 1/4 cup onion, finely minced
- 1 cup beef broth
- 2 tablespoons water
- 1 tablespoon cornstarch
In medium saucepan, melt 2 tablespoons butter. Add 1/4 cup onion. Sauté until tender. Add the 1 cup of beef broth and bring up to a simmer.
In separate bowl, combine 2 tablespoons water and 1 tablespoon cornstarch. Stir into broth and cook until thickened, roughly 1 minute.
Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick. In a large pot or fryer, heat oil to 350 °F. Par-fry the potatoes for 5 to 6 minutes. Potatoes should be limp. Remove potatoes and place onto paper towels and allow to drain. Let sit for 1 to 2 hours at room temperature.
Cut onions into 1/2-inch wedges. Just before serving time, place potatoes and onions into oil heated to 375 °F for 3 to 5 minutes, or until brown. Remove fries from oil; drain on paper towel, and while still hot, season with salt and pepper or house seasoning.
Place fries in a wide, shallow casserole dish or baking sheet and sprinkle with the shredded Cheddar cheeses, layering the fries and the cheese. (If you want the cheese to be completely melted, bake in a 350 °F oven for about 4 minutes after layering the fries and cheese.) Serve immediately. Remove from oven, top with gravy and serve.