501 Wedge Recipe

Cook bacon

Preheat oven to 400°F (200°C). Lay 6 slices of bacon on a rimmed baking sheet lined with foil or a rack. Bake until deep golden and crisp, 12–18 minutes depending on thickness. Transfer bacon to paper towels to drain; reserve drippings in a heatproof bowl. When cool, roughly chop bacon into 1/2-inch pieces.

Measure 3 tablespoons of the reserved bacon drippings for the gravy. If you have less, add softened butter to reach 3 tablespoons total fat.

In a medium saucepan over medium heat, add the 3 tablespoons of bacon drippings and 1 tablespoon unsalted butter. Once butter is melted and mixture is shimmering, sprinkle in 1 tablespoon flour and whisk continuously to form a roux, cooking 1–2 minutes until slightly golden but not browned.

Slowly whisk in 1 cup chicken stock, ensuring no lumps remain. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened.

Whisk in 2 tablespoons heavy cream, 1 teaspoon Worcestershire sauce, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt. Taste and adjust seasoning. If gravy is too thick, thin with up to 2 tablespoons more stock. Keep warm on very low heat, stirring occasionally.

If you are using pre-made mashed potatoes, warm gently in a small saucepan or microwave until hot (about 2–3 minutes). If making mashed potatoes from scratch, boil peeled and cubed potatoes until fork-tender, drain, mash with butter and cream until smooth and keep warm.

Halve 12 cherry tomatoes and set aside. Toss with a pinch of salt and 1/2 teaspoon of the chopped chives to lightly season.

Gently pat 4 baby butter lettuce leaves dry with paper towels. If desired, lightly brush the exposed cut edges with the 1 teaspoon softened butter for extra sheen and flavor.

On each serving plate, place a warm mound (about 1/2 cup) of mashed potatoes slightly off-center. Arrange one butter lettuce wedge leaning against the potatoes to create a classic wedge presentation.

Scatter chopped crispy bacon evenly over the lettuce and potatoes (about 1–2 pieces of chopped bacon per wedge). Add halved cherry tomatoes around and on top of the wedge.

Spoon 2–3 tablespoons of warm bacon gravy over the potatoes and a little around the base of the lettuce so the gravy pools slightly on the plate.

Sprinkle 3 ounces crumbled blue cheese evenly across the wedges and potatoes. Top with 1/2 cup drained tart cherries, distributing roughly 2 tablespoons per wedge so each bite gets sweet-tart contrast.

Finish with the remaining chopped chives or scallions for color and a crack of black pepper. Serve immediately while potatoes and gravy are warm.