Garlic Double Parm Creme Brie Fries Recipe

Bake or Fry the Fries

Preheat oven to 425°F (220°C) if baking. Spread the frozen thick-cut fries on a rimmed baking sheet in a single layer. Drizzle with 1 tablespoon olive oil, toss to coat, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Roast for 22–28 minutes, flipping once at 12–15 minutes, until golden brown and crispy. If frying, deep-fry according to package instructions until crispy and drain on paper towels. Keep warm on the baking sheet in a low oven (200°F/95°C) while you make the sauce.

Cook the Garlic

In a medium skillet over medium-low heat, melt 2 tablespoons unsalted butter. Add the finely minced garlic and cook gently, stirring, for 1–1½ minutes until fragrant and just beginning to soften — do not let it brown.

Make a Light Roux

Stir the 1 teaspoon flour into the garlic and butter and cook for 30 seconds to 1 minute, stirring constantly, to get rid of the raw flour taste.

Add Dairy and Melt Cheeses

Slowly whisk in 1/2 cup whole milk and 1/4 cup heavy cream, scraping up any garlic or browned bits. Bring to a gentle simmer (do not boil). Add 2 ounces softened cream cheese and whisk until fully incorporated and smooth.

Finish the Crème

Lower the heat to low and stir in 3/4 cup freshly grated Parmesan, 1/4 cup creme fraiche (or sour cream), 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon lemon juice. Stir until the mixture is glossy and coats the back of a spoon. Taste and adjust seasoning — add more salt or lemon if needed. Keep warm on the lowest heat, stirring occasionally; if it thickens too much, stir in up to 1–2 tablespoons of milk to loosen.

Arrange the hot fries on a serving platter or individual plates. Spoon or drizzle the warm garlic double-Parmesan crème over the fries, using as much as desired to coat but not drown them.

Immediately sprinkle the 1/2 cup grated Parmesan and 1/4 cup shredded Parmesan-Reggiano/Pecorino blend evenly over the sauced fries so the cheese warms and melds into the crème.

Scatter the finely chopped fresh parsley and a grind of freshly cracked black pepper over the top. Add any optional garnishes such as crispy prosciutto or bacon crumbles, thinly sliced scallions, and a pinch of red pepper flakes if using.

Serve right away while fries are hot and the sauce is creamy. Provide extra sauce on the side for dipping if desired.