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Cheese Chips and Gravy
Cheese Chips and Gravy is a traditional Manx recipe (from the Isle of Man) for a classic dish of chips (fat fries) topped with cheese and drenched in gravy. The full recipe is presented here and I hope you enjoy this classic Manx version of: Cheese Chips and Gravy.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
2
Rating: 
Tags : Sauce RecipesCheese RecipesBritish RecipesManx Recipes
This, arguably, is the modern-day national dish of the Isle of Man. In effect it's the Manx version of Quebecois poutine. This is the posh chefy version of the dish with the chips (fries) triple-cooked and the gravy made from home-made beef stock. For a vegetarian version you can substitute the cheese for vegetarian cheese and the beef stock for a good quality mushroom stock.
Ingredients:
250g potatoes, peeled and cut into chunky chips
oil for deep frying
Vegetable oil
Salt
300g grated cheddar cheese
200g butter
200g plain (all-purpose) flour
1l home-made beef stock
1 tsp ground black pepper
Method:
For the tripe-cooked chips: Cut the potatoes into thick chips about 6cm (2½in) long and 1.5cm (⅝in) thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan – make sure the chips have plenty of room so you can take them out easily.
Cover the chips with plenty of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20–25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan – don’t tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry.
Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour – this will take about 5 minutes. Remove each batch when it’s ready and set aside.
Now heat the oil to 180°C. Return the chips to the pan, again in a couple of batches, and fry for 1–2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately.
Whilst the chips are cooking, prepare the gravy: Melt the butter in a small saucepan over low heat and when foaming whisk in the flour. Continue mixing until the roux is smooth then cook for 2 minutes to remove the raw flour taste. Whilst whisking constantly work in the beef stock, again whisking until everything is smooth. Scatter over the ground black pepper and stir to combine.
Continue to cook, whisking frequently until the mixture just comes to a boil and the gravy has thickened to your liking.
When the chips are ready, arrange on a plate and scatter over the grated cheese. Ladle over enough gravy to your liking and serve.
