Cheese Sauce Fries

Cheese Sauce Fries are the ultimate comfort food, combining crispy homemade double-fried chips with a rich, creamy cheese sauce. A gentle touch of spice adds extra flavour without overpowering the cheese, making this dish perfect for sharing, as a hearty side, or as an indulgent treat.

Prep Time 20

Cook Time 35

Total Time 55

Servings Portions

Ingredients

For the Chips:

1.2 kg floury potatoes Maris Piper or King Edward, peeled
Vegetable oil or sunflower for frying
1 tsp sea salt

For the Cheese Sauce:

50 g unsalted butter
50 g plain flour
600 ml whole milk warmed
200 g mature Cheddar cheese grated
100 g Monterey Jack grated or Gouda cheese
1 tsp Dijon mustard
½ tsp smoked paprika
¼ tsp cayenne pepper or to taste
¼ tsp garlic powder
Freshly ground black pepper
Salt if needed

Instructions

Cut the potatoes into thick fries, roughly 1.5cm wide. Rinse them well under cold water to remove excess starch.
1.2 kg floury potatoes
Soak the cut potatoes in cold water for at least 30 minutes. Then drain thoroughly and pat completely dry with kitchen paper.
Heat the oil to 140°C. Fry the chips in small batches for 6 to 8 minutes until softened but not coloured. Remove them with a slotted spoon and drain on kitchen paper.
Vegetable oil
Allow the chips to cool for at least 15 minutes. This resting stage helps create a crisp finish during the second fry.
While the chips cool, prepare the cheese sauce. Melt the butter in a medium saucepan over medium heat.
50 g unsalted butter
Stir in the flour and cook for 2 minutes, stirring continuously to form a smooth roux.
50 g plain flour
Gradually whisk in the warm milk a little at a time until smooth. Continue stirring until the sauce thickens.
600 ml whole milk
Reduce the heat to low. Add the grated cheeses a handful at a time, stirring until fully melted before adding more.
200 g mature Cheddar cheese, 100 g Monterey Jack
Stir in the Dijon mustard, smoked paprika, cayenne pepper and garlic powder. Season with black pepper and taste before adding any salt.
1 tsp Dijon mustard, ½ tsp smoked paprika, ¼ tsp cayenne pepper, ¼ tsp garlic powder, Freshly ground black pepper, Salt
Keep the sauce warm over very low heat, stirring occasionally so it stays smooth and creamy.
Increase the oil temperature to 180°C. Fry the chips for a second time in batches for 3 to 5 minutes until they become beautifully crisp and golden brown.
Drain the chips well and season immediately with sea salt.
1 tsp sea salt
Arrange the hot fries on a serving platter or into individual bowls.
Spoon the thick cheese sauce generously over the fries.
Finish with your chosen garnishes and serve immediately while the fries are hot and crispy.

Equipment

Large Saucepan
Deep Frying Pan deep-fat fryer or heavy-based saucepan
slotted spoon
Baking Tray
Kitchen paper
Medium saucepan
Whisk
wooden spoon
Sharp Knife
Chopping Board
Measuring jug
Cheese Grater

Notes

Suggestions:

Always use a good melting cheese for the smoothest sauce.

Warming the milk before adding it helps prevent lumps.

Do not allow the cheese sauce to boil after adding the cheese.

Fry the chips in small batches to keep the oil temperature steady.

Serve immediately for the perfect contrast between crispy fries and creamy sauce.

For extra heat, add a pinch more cayenne or a few finely chopped fresh chillies.

Optional Garnishes:

Sliced spring onions
Finely chopped fresh chives
Thinly sliced red chilli
Extra grated Cheddar
Crispy bacon pieces
Jalapeño slices

Nutrition