Name: 10 Acres Bistros GRUYÈRE POTATO GRATIN FRIES Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 cups Russet potatoes; 4 cups Vegetable oil; 1 tsp Salt; 4 tbs Butter; 4 tbs All-purpose flour; 2 cups Milk; 2 cups Gruyère cheese, shredded; 1 tsp Nutmeg; 0.5 tsp Salt; 0.5 tsp Black pepper; 1 cup Mayonnaise; 1 tbs Jalapeño, finely chopped; 1 clove Garlic, minced; 1 tbs Lemon juice; to taste Salt

Method

Fries Preparation

1
Prepare the Potatoes
Peel the russet potatoes and cut them into thin fry shapes. Soak them in cold water for at least 30 minutes to remove excess starch.
2
Fry the Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain and dry the potatoes, then fry them in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels, then season with salt.

Mornay Sauce Preparation

3
Make the Roux
In a saucepan over medium heat, melt the butter. Add the flour and whisk together for about 2 minutes until it forms a paste.
4
Add Milk and Cheese
Gradually whisk in the milk until smooth, and bring to a simmer. Stir in the Gruyère cheese until melted and smooth. Season with nutmeg, salt, and black pepper.

Jalapeño Aioli Preparation

5
Mix the Aioli
In a bowl, combine mayonnaise, chopped jalapeño, minced garlic, lemon juice, and salt. Mix well and adjust seasoning to taste.

Assembly

6
Combine and Serve
Arrange the fries on a serving plate, drizzle with mornay sauce, and serve with a side of jalapeño aioli for dipping.

Gruyère Potato Gratin Fries Recipe

Ingredients

Fries

Mornay Sauce

Jalapeño Aioli

Method

Fries Preparation

Prepare the Potatoes

Fry the Potatoes

Mornay Sauce Preparation

Make the Roux

Add Milk and Cheese

Jalapeño Aioli Preparation

Mix the Aioli

Assembly

Combine and Serve

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