Grilled Cheese & Fries Recipe

prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut each potato into 1/4–1/2-inch sticks for classic fries. Rinse the cut fries in cold water until the water runs clear to remove excess starch, then drain and pat thoroughly dry with a clean kitchen towel or paper towels.

par-cook (optional for crispier fries)

If frying: heat oil in a deep pot to 325°F (160°C). Blanch the dried fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. If oven-baking: preheat oven to 425°F (220°C) and toss fries with 1–2 tbsp oil; bake 12–15 minutes until just tender, flip, then remove.

final crisping

If frying: increase oil temperature to 375°F (190°C). Fry blanched fries in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 1/2 tsp salt, 1/2 tsp black pepper, and paprika if using. If oven-baking: after initial bake, increase oven to 450°F (230°C), toss fries with remaining oil (about 2 tbsp), spread in a single layer and bake 10–15 minutes until golden and crispy, then season with salt, pepper, and paprika.

Taste and adjust seasoning. Keep fries warm in a low oven (200°F / 95°C) on a sheet pan while you make the grilled cheeses.

assemble sandwiches

Spread about 1/2 tbsp softened butter evenly on one side of each slice of bread (for 8 slices, total ~4 tbsp). On the unbuttered side of four slices, spread about 1/2 tsp Dijon mustard if using. Divide the shredded cheddar (2 cups) and mozzarella (1 cup, if using) evenly among the four mustard-topped slices, sprinkling pepper (about 1 tsp divided) over the cheese. Top with the remaining four slices of bread, buttered-side-out.

cook sandwiches

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Place 2–3 sandwiches (depending on pan size) in the skillet. Cook slowly 3–5 minutes per side: cover the pan with a lid for the first 1–2 minutes to encourage cheese melting, then remove lid and flip when the bottom is golden-brown. If the bread browns too quickly before the cheese melts, lower the heat and cover briefly. Press gently with a spatula for even contact. Cook until both sides are golden and cheese is fully melted (~6–8 minutes total per sandwich). Repeat with remaining sandwiches.

After cooking, rest sandwiches 1 minute on a cutting board, then cut each in half diagonally or straight across. Serve immediately with fries and dips.

Divide the fries among 4 plates (or 2 plates for larger servings). Place one grilled cheese sandwich (halved) on each plate. Add ketchup or other dips to small ramekins or spoon onto the plate. Garnish with pickles or sliced tomatoes if desired.