Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 package HOME-STYLE OVEN FRIES (OR YOUR FAVOURITE FROZEN FR
- 1 GRAVY (2 - 3 PACKAGES OF GRAVY PREPARED ACCORDING TO DIRECTIONS ON PACKAGE)
- 2 teaspoons PEPPER OR TO TASTE
- 1 container COTTAGE CHEESE
- 2 cups SHREDDED CHEDDAR CHEESE OR TO TASTE
- 1 SALT AND PEPPER TO TASTE
Preparation
1. PREHEAT OVEN TO 400F/200C, OR TO TEMPERATURE DIRECTED ON PACKAGE OF FRIES.
2. PREPARE CHEESE CURDS: STIR 1 TEASPOON PEPPER INTO THE CONTAINER OF COTTAGE CHEESE. DRAIN COTTAGE CHEESE - LINE A LARGE SIEVE OR COLANDER WITH A COUPLE OF LAYERS OF CHEESECLOTH OR WITH A COUPLE OF COFFEE FILTERS AND PLACE OVER A BOWL. SPOON COTTAGE CHEESE INTO THE SIEVE. PRESS COTTAGE CHEESE LIGHTLY INTO AN EVEN LAYER ACROSS THE SURFACE OF THE SIEVE USING THE BACK OF THE SPOON - THIS WILL HELP THE COTTAGE CHEESE TO DRAIN MORE QUICKLY. PLACE INTO THE FRIDGE FOR 25 TO 30 MINUTES TO DRAIN.
3. LINE A BAKING SHEET WITH FOIL AND SPREAD OVEN FRIES ON BAKING SHEET. BAKE ACCORDING TO PACKAGE DIRECTIONS.
4. PREPARE GRAVY ACCORDING TO PACKAGE DIRECTIONS, ADDING AN EXTRA TEASPOON OF PEPPER, OR TO TASTE. (I PREFER MY GRAVY VERY PEPPERY - IT HELPS TO SEASON THE GRAVY WELL!)
5. REMOVE FRIES FROM OVEN AND DIVIDE BETWEEN FOUR INDIVIDUAL OVEN-SAFE SERVING BOWLS OR RAMEKINS. SEASON FRIES TO TASTE WITH SALT AND PEPPER. REMOVE FOIL FROM BAKING SHEET AND PLACE BOWLS OF FRIES ONTO BAKING SHEET. PREHEAT BROILER.
6. REMOVE COTTAGE CHEESE (CHEESE CURDS) FROM FRIDGE. PRESS CHEESE CURDS LIGHTLY AGAINST THE SIEVE WITH THE BACK OF THE SPOON TO REMOVE THE LAST BIT OF LIQUID FROM THE CHEESE CURDS. SPOON CHEESE CURDS OVER FRIES, DIVIDING EQUALLY BETWEEN THE FOUR BOWLS. (DISCARD THE WHEY (LIQUID) IN THE BOWL UNDER THE SIEVE.)
7. SPOON HOT GRAVY OVER THE FRIES - USE A GENEROUS AMOUNT, TO SATURATE FRIES COMPLETELY.
8. SPRINKLE GRATED CHEDDAR CHEESE OVER THE FRIES.
9. PLACE BAKING SHEET WITH BOWLS OF FRIES UNDER THE BROILER TO MELT CHEESE AND HEAT FRIES THROUGH.
10. SERVE PIPING HOT, WITH EXTRA CHEESE, SALT AND PEPPER ON THE SIDE SO THAT DINERS CAN ADD EXTRA TO TASTE IF DESIRED.
