INGREDIENTS
1 clove
Garlic
4 lb
Russet potatoes, skin-on
1
Shallot
2 cups
Cheddar cheese curds
4 cups
Beef stock
2 tbsp
Ketchup
1/2 tsp
Worcestershire sauce
1/4 cup
Flour
1
Kosher salt and freshly ground black pepper
1 tbsp
Peppercorns, whole green
1
Canola oil
1 tbsp
Cider vinegar
4 tbsp
Butter, unsalted