One 28-ounce package frozen fries
2 tablespoons olive oil
12 oz bratwurst, diced
1 medium red onion, diced
2 tablespoons all-purpose flour
2 cups whole milk
8 oz Emmental or Swiss cheese, shredded
Salt and freshly ground black pepper, to taste
Chopped parsley or chives, for serving
Lots and lots of Red Duck Curry Ketchup, for serving
Preheat oven to 450 degrees. Bake the frozen fries on a large cookie sheet until golden brown and crisp, 20 minutes or so.
Meanwhile, make the cheese sauce. Heat up the olive oil in a medium saucepan over medium-high heat. Add the diced bratwurst and cook until nice and browned. Transfer to paper towel with a slotted spoon to drain.
Add most of the onion (reserve a 1/4 cup or so for serving) to the pan and cook until soft and translucent, 2 minutes or so. Add the flour and stir quickly to incorporate thoroughly, then slowly pour in the milk. Bring mixture to a simmer and lower heat to low. Simmer until thickened, 5-7 minutes. Remove from heat and stir in about 3/4ths of the cheese (reserve some for melting on top). Season sauce to taste with salt and pepper.
Divide the fries between oven-proof individual serving dishes, or simply mound them in the middle of the baking sheet. Cover with the cheese sauce and bratwurst. Top with the remaining shredded cheese and transfer back to the oven to bake for another 7 minutes or so, until cheese is melted and bubbly. Sprinkle with reserved red onion and herbs, and drizzle plenty of Red Duck Curry Ketchup to serve.
Serves 4. Recipe by Justin Chapple, via Food & Wine.