Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Episode:
Grill and Chill Cleveland Style
Waffle Fries with Cleveland Beer Cheese Sauce
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1616
- Total Fat
- 146 g
- Saturated Fat
- 48 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 29 g
- Cholesterol
- 215 mg
- Sodium
- 1332 mg
Crispy waffle fries meet the richness and distinct flavor of cheese sauce made with Dortmunder beer. It’s a perfect comfort-food blend of crunch and creaminess that showcases the magic of simple, quality ingredients.
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1616
- Total Fat
- 146 g
- Saturated Fat
- 48 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 29 g
- Cholesterol
- 215 mg
- Sodium
- 1332 mg
Ingredients
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Directions
Special equipment:
waffle fry cutter or waffle fry attachment for a mandoline; deep-fry thermometer- Cut the potatoes with a waffle fry cutter into 1/4-inch-thick slices. Soak for 30 minutes in water to remove excess starch, then drain and pat dry.
- Prepare a grill for high heat. Toss the shredded Cheddar with the cornstarch, garlic powder and onion powder in a large bowl. Pour the beer into a large saucepan and place over high heat; simmer for about 5 minutes to reduce the beer by about a third and cook off the alcohol. Add the heavy cream and bring to a simmer, then gradually whisk in the cream cheese and Cheddar mixture. Continue to whisk on the grill over offset (indirect) heat until the mixture is thickened and smooth. Season to taste with salt, pepper and your favorite hot sauce if desired. Keep warm on offset (indirect) heat.
- Set up a Dutch oven over the coals or flame (direct heat). Add a couple inches of canola oil to the pot and preheat to 325 degrees F on a deep-fry thermometer. Working in batches to avoid overcrowding the pan, blanch (partially cook) the waffle fries in the hot oil for 3 to 5 minutes until tender, then transfer them to a sheet tray lined with a rack.
- Increase the oil temp to 375 degrees F. Working in batches again, add the blanched fries and fry until crispy, about another 5 minutes. Transfer the fries back to the sheet tray and sprinkle with salt. Serve the waffle fries with the beer cheese sauce for dipping.
