Loaded Cheese Fries Recipe
Make Loaded Cheese Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Cheese Sauce & Topping Cheese
Toppings
Method
Fries
- 1
Prep potatoes
Wash and peel the potatoes if you prefer (skins on is fine). Cut into 1/3–1/2 inch thick sticks for fries. Place cut fries into a large bowl of cold water and soak 30 minutes to 2 hours to remove excess starch; this improves crispness.
- 2
Dry & toss
Drain the potatoes and pat thoroughly dry with clean kitchen towels or paper towels. If using cornstarch, toss the dried fries with 2 tablespoons cornstarch until evenly coated, then shake off any excess. Season lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper (some salt will be added after frying as well).
- 3
Heat oil
Pour oil into a deep heavy pot or skillet to a depth of about 2–3 inches (about 3 cups). Heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently but not violently.
- 4
- 5
Second fry (crispen)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Transfer to a wire rack or paper towels and immediately sprinkle with a pinch of kosher salt to taste.
Cheese Sauce & Topping Cheese
- 6
Make a roux
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once melted and bubbling slightly, add 2 tablespoons flour and whisk continuously for 1–2 minutes until the mixture is pale and smells slightly nutty (this cooks out the raw flour taste).
- 7
Add milk
Slowly whisk in 1 1/2 cups whole milk a little at a time to avoid lumps. Bring the mixture to a gentle simmer while whisking; it will thicken into a smooth béchamel in about 3–4 minutes.
- 8
Finish the cheese sauce
Reduce heat to low. Remove the saucepan from direct heat and whisk in 2 cups grated sharp cheddar and 1/2 cup grated Monterey Jack a handful at a time until fully melted and smooth. Stir in 1 teaspoon yellow mustard, 1/2 teaspoon hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep the sauce warm on the lowest heat, stirring occasionally to prevent a skin from forming.
- 9
Extra shredded cheese (optional)
Reserve an extra 1/4–1/2 cup grated cheddar to sprinkle over fries before broiling if you want a melted cheese blanket on top in addition to the sauce.
Toppings
- 10
- 11
Assemble and finish
Preheat oven broiler to high (or oven to 450°F/230°C if you prefer to melt cheese more gently). Arrange the hot fries in an oven-safe platter or on a baking sheet lined with foil. Pour the warm cheese sauce evenly over the fries. Scatter the chopped crispy bacon over the sauce. If using, sprinkle the reserved shredded cheddar on top as well. Place under the broiler for 1–2 minutes just until the top cheese melts and starts to bubble — watch carefully to avoid burning. Alternatively, bake 5–7 minutes in a hot oven until cheese melts.
- 12
Finish garnishes
Remove from oven. Dollop sour cream over the fries in several spots or serve on the side for dipping. Sprinkle sliced scallions, pickled jalapeños (if using), and chopped cilantro over the top. Serve immediately while hot and gooey.