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Pot Roast Cheese Fries
INGREDIENTS:
2 tbsp butter
2 tbsp flour
2 1/2 cups milk
salt and black pepper
1/2 cup gouda
1/2 cup provolone
1 cup sharp cheddar
frozen, battered wedge fries
left over beef pot roast with gravy
optional garnishes
sliced green onions
prepared horseradish sauce

DIRECTIONS:
Get your fries going first as they take the longest on
parchment paper according to baking directions.
Start by making a quick bechamel by cooking together the
butter and flour for about a minute. Whisk or stir in
the milk and bring to a boil. Cook until thick and bubbly, about
4 5 minutes. Add in the cheeses and adjust the
seasonings. You could also add a pinch of cayenne or
paprika here, or perhaps a bit of garlic powder.
Heat up the amount of roast (with some gravy) you think you'll
need. Let's build our patio fries now. Top baked fries
with chopped bitesized pieces of roast with "some" juice + that
hot, gooey cheese sauce!
Optional you can add a tad bit of prepared deli style
horseradish sauce. Just a bit, or else it could be over
powering.
But the right amount can definitely wake it up!! ) Garnish with
a handful of freshly sliced green onions.