Sautéed onions, garlic, mushrooms and Gruyere cheese make these loaded truffle fries the perfect savory addition to any mealtime desire.
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1 Bag Alexia Crispy Truffle Fries (16 oz)
3 T Butter
1 ½ C Yellow Onion, sliced
5 Garlic Cloves, sliced
8 oz Mushrooms, sliced
½ tsp Salt (or to taste)
6 oz Gruyere Cheese, shredded (~ 1 ½ C)
Fresh Chives or Parsley, chopped for garnish
OVEN: Preheat oven to 425°F. Place truffle fries on a baking sheet in a single layer. Bake for 18-20 minutes, flipping halfway through to ensure maximum crispiness.
AIR FRYER: Preheat air fryer to 360°F. Fill basket with half the frozen potatoes. Cook 8-10 minutes. Slide out basket halfway through cooking time and shake.
Meanwhile, heat a large skillet over medium heat. Add butter and the sliced onions to the skillet. Caramelize the onions for 5-6 minutes, adding pinches of salt throughout the cook time, and stirring occasionally.
Add garlic slices and sliced mushrooms to the onions and cook for an additional 12-15 minutes until mushrooms are tender and browned, stirring occasionally.
Once fries are finished baking, remove from the oven and top them evenly with the sautéed onion and mushroom mix. Sprinkle the shredded cheese on top of the mushroom mixture and place the baking sheet back in the oven on broil for 3-5 minutes, until the cheese is melted and slightly golden brown. Watch it carefully so it doesn’t burn. Garnish with freshly chopped chives or parsley and enjoy!