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Ingredients
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Grilled cheese sandwiches
Fries
Dipping (optional)
Method
Fries
Prep potatoes
Peel the potatoes if you prefer (leaving skins on is fine). Cut each potato into 1/4"–1/3" thick sticks for classic fries. Rinse the cut fries in cold water until the water runs mostly clear to remove surface starch.
Soak and dry
Place the cut fries in a bowl of cold water and soak for at least 20 minutes (up to 2 hours) to remove more starch for crispier fries. Drain and pat completely dry with clean kitchen towels or paper towels.
Optional cornstarch coating
If using cornstarch, toss the dried fries in a large bowl with 2 tsp cornstarch so they have a light, even dusting—this helps a crisp exterior when frying or baking.
Fry (stovetop method) — double fry for best crispiness
Heat vegetable oil in a deep heavy pot or deep-fryer to 325°F (163°C). Working in batches, blanch the fries for 3–4 minutes until soft but not colored. Remove and drain on a wire rack. Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crispy. Transfer to a paper towel–lined tray and immediately season with 2 tsp kosher salt, 1 tsp black pepper and 1 tsp paprika. Keep warm while you make the sandwiches.
Bake (oven method)
Preheat oven to 425°F (220°C). Toss the dried (and optionally cornstarch-coated) fries with 2–3 tbs oil and spread in a single layer on a parchment-lined baking sheet. Bake 20 minutes, flip fries, then bake another 10–15 minutes until golden and crisp. Season immediately with 2 tsp kosher salt, 1 tsp black pepper and 1 tsp paprika.
Grilled cheese sandwiches
Assemble sandwiches
Spread about 1/2 tbs of softened butter on one side of each bread slice (total 4 tbs for 8 slices). On the unbuttered side of 4 slices, spread about 1/2 tsp Dijon mustard if using. Divide the cheeses evenly among the 4 open-faced sandwiches: about 3/4 oz sharp cheddar and 1/2 oz Gruyère per sandwich (total 2 oz cheddar + 1 oz Gruyère per sandwich equivalent). Season the cheese lightly with a pinch of black pepper. Top each with the remaining bread slice, buttered side up.
Cook sandwiches
Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet and cook gently 3–4 minutes on the first side until the bread is golden and the cheese begins to melt. Press down lightly with a spatula, then flip and cook another 2–4 minutes until the second side is golden and the cheese is fully melted. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan for 1–2 minutes to help the cheese melt through without burning the bread.