Serves: 3
Time to make: 1-2 Hours


  • 3 X-Large White Idaho Potatoes
  • 1.5 Cups White Sugar
  • 10 Cups Water
  • 3 TBSP Flour
  • 3 TBSP Salted Butter
  • 1/2 of Small Spanish Onion Finely Chopped
  • 1 TBSP Freshly Ground Black Pepper
  • 3 Cups Beef Stock
  • 1.5-2 Cups Cheddar Cheese Curds
  • Large Bottle of Vegetable Oil
  • 1 TSP Salt
  • 1 TBSP Fresh or Dried Parsley Flakes
  • 6 Pieces of Bacon (If wanted)
  • 1 TBSP Maple Syrop (If wanted)


Combine Butter, Pepper, Onion and Flour in small saucepan over medium heat. Cook for approximately 15 minutes.

In large pot combine sugar with 10 cups of water, bring to boil.

Wash and then cut up potatoes into fry size pieces, leaving the skins on.

Add frys to boiling sugar water, cook for approximately 15 minutes or until soft.

For a little variation, you can cook some bacon until crisp. Break into small pieces and add maple syrop and leave to sit in a bowl.

Add beef stock to butter and flour mixture and bring to boil. Continue boiling for approximately 10 minutes. Reduce heat on gravy and let sit over low heat to thicken up. Stirring occasionally. If required, add a little bit more flour to thicken up gravy, use only small amounts at a time.

Add oil to deep pot and heat on high heat. Be careful!

Remove frys from boiling water, and place on paper towels to dry out completely.

Once oil is super hot, place frys in oil and cook until floating and golden brown.

While frys are frying, break up cheese curds into small pieces.

Add parsley flakes to gravy and stir in.

Remove frys from oil and place on paper towel and shake some salt over them.


Place layer of fries on plate

Place thin layer of cheese curds on top of frys

Ladle out some gravy over your cheese and frys

Place a second layer of fries on plate

Add more cheese curds, and optionally bacon pieces, then more gravy to top off the plate.

Garnish with fresh pepper and salt.