| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | 4 appetizer servings |
Ingredients
- 3 russet potatoes
- 5 cups vegetable oil, for frying
- 6 ounces thick cut applewood smoked bacon
- 3 tablespoons butter
- 2 tablespoons minced onion
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1 tablespoon garlic chili sauce (recommended: Sriracha)
- 1 tablespoon Dijon mustard
- 3 cups heavy cream
- 1 cup Parmigiano-Reggiano
- 2 cups sharp white Cheddar
- 1/4 cup chopped chives, for garnish
Instructions
- 1. Cut potatoes lengthwise in 1/4-inch squares. Soak cut potatoes in water for 1 hour to remove starch. Heat oil to 325 degrees F and blanch potatoes for 5 minutes until very soft but not brown. Remove from oil. Drain on paper towels.
- 2. In a medium saute pan over medium heat, cook bacon until just crisp, taking care not to overcook. Drain on paper towels.
- 3. In a 2 quart saucepan, melt butter over medium heat. Add onion and cook about 2 minutes. Add garlic and flour, whisk until smooth. Cook 2 minutes more. Add chili sauce and mustard, and slowly whisk in heavy cream. When mixture begins to simmer, add cheeses and remove from heat. Taste sauce for seasoning. If sauce is too thick, thin with more cream. If too thin, thicken with a little more cheese.
- 4. Increase oil temperature to 375 degrees F. Fry potatoes a second time until crisp and golden brown. Remove from oil and drain again, season with salt immediately. On a large plate, arrange fries in the center, drizzle with sauce, top with crumbled bacon and chives. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2166 |
| Total Fat | 204 g |
| Saturated Fat | 76 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 43 g |
| Cholesterol | 388 mg |
| Sodium | 1397 mg |
Reviews
This was a big hit! I agree with all of the other reviews in that the recipe made way too much cheese sauce for the amount of potatoes. I only made 1/2 and only used a fraction of it. You do have to eat immediately as the cheese gets cold fast but they are good even cold.
These fries are terrific! The recipe makes a ton of cheese sauce (WAY TOO MUCH for the three potatoes). We cut it in 1/3 and this was better.
These are the best cheese fries you will ever taste in your entire life! The perfect comfort food, and the perfect college food! The cheese sauce is great to use in other recipes as well.
My family really enjoyed these – will become a staple for watching a big game (or Next Food Network Star). Really simple and tasty.
I love fries
It looked like the recipe made a lot more sauce than what you would use for 3 potatoes, so I cut it down to a 1/3rd. Also, I only used half heavy cream. I substituted the rest with fat-free half and half. It was still fabulous and rich tasting. Will definitely use this sauce with other dishes.
the perfect comfort food