MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Air-Fried Poutine
 Categories: Potatoes, Herbs, Cheese, Sauces
      Yield: 4 servings

     13 oz (1/2 bag) Hy-Vee extra crispy
           - crinkle cut French fries
      2 tb Salted butter
      2 tb A-P flour
      1 cl Garlic; minced
      1 c  Hy-Vee beef broth
      1 tb Tomato ketchup
      1 ts Worcestershire sauce
      1 ts Fresh thyme; chopped
    1/4 ts Ground black pepper
      1 c  White Cheddar cheese curds
           Italian parsley; garnish

  In a small bowl, whisk together flour and garlic.

  Melt the butter, on medium heat in a large skillet or
  stockpot, then stir in the flour/garlic mixture. Stir
  this mixture together until combined and cook for 4-5
  minutes on medium heat until the flour and butter
  mixture starts to brown.

  Reduce the heat to low, and begin mixing in the broth,
  ketchup, Worcestersire and chopped thyme whisking to
  combine well. 

  Let this mixture simmer, whisking regularly, for about
  five more minutes, or until it is at the thickness you
  prefer.

  Taste and add salt to taste, then set aside for use
  later. This can be refrigerated and reheated later if
  needed.

  Set air fryer @ 375 F/190 C according to manufacturer's
  directions. Working in batches, place frozen French
  fried potatoes in air-fryer basket. Air-fry 14 to 15
  minutes or until golden brown and crispy, tossing with
  tongs halfway through. Repeat air-frying remaining
  fries.

  Put the finished fries in a large bowl and pour over
  the gravy then toss so all fries are coated. Add in
  the cheese curds and toss. 

  Divide into portions and place in the microwave and
  nuke for 1 minute or until cheese is just melted. 

  Garnish with the flat-leaf parsley if desired and
  serve with extra gravy on the side. 

  Gravy/assembly directions by UDD

  RECIPE FROM: https://seasons.hy-vee.com

  Uncle Dirty Dave's Kitchen

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