Grilled Cheese & Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if desired. Cut each potato into even 1/3-inch sticks. Place the cut fries in a large bowl of cold water (about 4 cups) and soak for at least 20 minutes, up to 1 hour, to remove excess starch. This helps crisp them.

Rinse and dry

After soaking, drain the potatoes and rinse under cold running water until the water runs clearer. Spread them in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. For best results, let them air-dry a few minutes so they are very dry before frying.

Optional cornstarch toss

In a bowl, toss the dried fries with 1 tsp cornstarch until evenly coated. The cornstarch creates a crispier crust when fried.

Heat oil

In a heavy, deep skillet or Dutch oven, pour enough oil to come about 1 to 1.5 inches up the side (about 1.5–2 cups). Heat the oil over medium-high heat until it reaches 325°F (163°C) for the first blanch. If you don't have a thermometer, test with one fry — it should sizzle gently and slowly bubble.

First fry (blanch)

Working in batches to avoid crowding, fry the potatoes at 325°F (163°C) for 3–4 minutes until they are softened and pale (not browned). Remove with a slotted spoon to a wire rack or paper towels to drain. Let the oil return to temperature between batches.

Increase heat for crisping

Raise the oil temperature to 375°F (190°C). When at 375°F, return the blanched fries in batches and fry for an additional 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towels to drain.

Season

Immediately season the hot fries with 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Keep warm while you make the sandwiches.

Prepare cheese filling

In a small bowl, combine the shredded sharp cheddar and shredded mozzarella. If using, stir in 2 tablespoons cream cheese to help the filling melt more luxuriously. Mix in 1/4 teaspoon freshly ground black pepper. Set aside.

Butter the bread

Spread about 1/2 tablespoon softened butter evenly on one side of each slice of bread (4 slices total). The buttered sides will be the exterior for grilling. On the unbuttered side of two slices, lightly spread 1/2 tsp Dijon mustard if using.

Assemble sandwiches

Divide the cheese mixture evenly between the two unbuttered sides of bread, making sure cheese is distributed to the edges but not overhanging. Top each with the remaining bread slice, buttered-side-out, pressing gently to compact.

Cook sandwiches

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Place one or two sandwiches in the skillet (do not crowd). Cook for 3–4 minutes on the first side, checking after 2 minutes to ensure the bread is browning slowly and the cheese has time to melt. Using a spatula, press lightly and flip the sandwich. Cook another 2–3 minutes until the second side is golden brown and the cheese is fully melted. If the bread is browning before the cheese melts, lower the heat and cover the skillet for a minute to trap heat and promote melting.

Finish and rest

Remove sandwiches to a cutting board and let rest 1 minute (this helps the cheese set slightly and avoids oozing). Slice each sandwich in half diagonally.

Plate each grilled cheese sandwich half with a generous portion of hot fries. Serve with ketchup and pickles on the side. Optionally, place fries in a small bowl beside the sandwich or pile them next to it. Enjoy immediately while hot and crispy.