FOR THE GRAVY
4 tablespoons unsalted butter
1 shallot, minced
1 clove garlic, minced
freshly ground black pepper
4 tablespoons flour
3 cups low sodium beef stock
1 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon cider vinegar
FOR THE POTATOES
3 large Yukon gold potatoes
cheese curds, for garnish
finely sliced scallions, for garnish
Place a medium sauce-pot over medium heat and add the butter. Once the butter has melted, add the shallots and garlic with a pinch of salt. Sweat for 2 minutes, then whisk in the flour. Cook the roux for 1 minute, until slightly browned and nutty smelling. Next, whisk in the beef stock and bring to a gentle boil. Reduce to a simmer and cook, stirring occasionally for 20 minutes. Whisk in the remaining ingredients and season well with salt and pepper. Set aside to keep warm.
In a pot of salted water, cook the potatoes whole for 6-8 minutes, until par-cooked. Set aside to cool.
Heat a grill or grill pan to medium heat. Slice the potatoes into ½-inch thick slices, then drizzle with olive oil. Season with salt, pepper and paprika. Grill seasoned potatoes for 5-6 minutes per side, until nicely marked and cooked though.
Remove the potatoes to a plate or platter, spoon some of the gravy on top and garnish with cheese curds and scallions.
– For a more classic dish, replace the grilled potatoes with French fries.
– For a smoky flavor, place a foil packet of apple wood chips on the grill.