By Traeger Kitchen
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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|2 Tablespoon||unsalted butter|
|2 Clove||garlic, minced|
|2 Tablespoon||shallot, minced|
|2 Tablespoon||all-purpose flour|
|2 Cup||chicken stock|
|1 Tablespoon||Dijon mustard|
|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|
|4 Cup||crispy fries, cooked|
|1/2 Cup||sauerkraut, for serving|
|1/2 Cup||Thousand Island dressing, for serving|
For the Smoked Corned Beef, see recipe here: https://www.traeger.com/recipes/smoked-corned-brisket
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
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
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
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
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