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Loaded Reuben Fries with Fontina Cheese

5

15

Cherry

Introducing a whole new take on this deli classic. Crispy fries are topped with a rich homemade gravy, warmed Traeger corned beef and melty fontina cheese.

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Gravy

  • 2 Tablespoon unsalted butter

  • 2 Clove garlic, minced

  • 2 Tablespoon shallot, minced

  • 2 Tablespoon all-purpose flour

main

  • 2 Cup chicken stock

  • 1 Tablespoon Dijon mustard

  • Salt

  • Pepper

  • 4 Cup crispy fries, cooked

  • 1/2 Cup sauerkraut, for serving

  • 1/2 Cup Thousand Island dressing, for serving

Loaded Reuben Fries

  • 1/2 Cup fontina cheese, cut into 1/2-inch cubes

  • 1 Cup cooked smoked corned beef, shredded into bite sized pieces or cut into 1/2-inch cubes, warmed

  • 1

    For the Smoked Corned Beef, see recipe here:: https://www.traeger.com/recipes/smoked-corned-brisket

  • 2

    Make the gravy. In a sauté pan over medium-high heat, melt the butter. Add garlic and shallot and sauté until translucent and tender, 1-2 minutes. Add flour and cook until fragrant.

    • 2 Tablespoon unsalted butter

    • 2 Clove garlic, minced

    • 2 Tablespoon shallot, minced

    • 2 Tablespoon all-purpose flour

  • 3

    While whisking, stream in chicken stock working out any lumps. Add dijon, salt, and pepper, and bring to a simmer. Cook until the gravy is thick enough to coat the back of a spoon, 10-15 minutes.

    • 2 Cup chicken stock

    • 1 Tablespoon Dijon mustard

    • To Taste Salt

    • To Taste Pepper

  • 4

    Remove the gravy from heat and fold in the fontina cheese and warmed corned beef.

    • 1/2 Cup fontina cheese, cut into 1/2-inch cubes

    • 1 Cup cooked smoked corned beef, shredded into bite sized pieces or cut into 1/2-inch cubes, warmed

  • 5

    Place the fries on a serving dish and pour the gravy over the fries. Top with sauerkraut and Thousand Island dressing. Enjoy!

    • 4 Cup crispy fries, cooked

    • 1/2 Cup sauerkraut, for serving

    • 1/2 Cup Thousand Island dressing, for serving

Cooking Notes

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