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These fries are not your everyday lunch but are more of a special treat when you want to go all out. For me they are the steak of dairy, rich and fatty flavor with deep umami taste, a real treat. I made these when my brother-in-law Suchie and his wife Elisheva (@makeupbyelisheva) came for Shabbos. I had leftover fries in the freezer from Thursday night pizza dinner and was in the mood for an instant cheesy dish. After some quick thinking, I warmed the fries in the toaster and got to work on the cheese gravy. With a little pareve chicken stock, some butter, and some cheese, we had a nice gravy going. Then I attempted to transfer the hot fries to the pan (but I missed). I rerouted the fries back to the pan and let the liquid boil down a bit. Then we spent 10 minutes trying to make it look like I was taking the first bite of it. After a while we got a good-enough shot and it was everyone else’s turn to eat. It disappeared pretty fast—and thus the gravy fries pie was born. Mazel tov.
frozen French fries
2 teaspoons Knorr Soup Mix mushroom, onion, chicken, or beef; just check that it’s parve)
1 cup hot water
1/2 cup milk
1 cup shredded cheddar-mozzarella cheese mix
Fill a standard toaster pan with one layer of frozen French fries (my favorite are coated fries or curly fries), about two handfuls.
Spray with Pam and cook them at 450 degrees Fahrenheit for 10 minutes or until crispy.
Meanwhile, in a cup, add soup mix and fill with hot water (from the urn or sink). Stir until it dissolves. Alternatively, use a premade pareve soup broth of your liking.
Heat a nonstick pan on high for two minutes. Add soup broth, milk and half a cup cheddar-mozzarella cheese mixture and let come to a boil.
When it’s reduced for two to three minutes, add the fries (which should be done by now).
Top with another half a cup of cheese. Cover and lower flame to medium-low and allow the cheese to melt.
Uncover, and by this time the cheese on the bottom should be crispy enough that the entire pie will slide out of the pan. Slide onto a plate. Top with Parmesan and pesto sauce. Slice like a pizza and enjoy.
Photo by Yossi Einhorn
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