Pin it
I can't even count how many times these cheese fries have stolen the show at my place. After lots of trial and error, I've got the crispiest oven fries—and a creamy, homemade cheese blanket for them. Folks snatch them up in no time, whether it's a weekend hang or movie night with the fam.
Why You'll Crave These
Once those crunchy fries and my luscious cheese sauce come together, that's when things get wild. I make magic using pantry basics—just simple potatoes and solid cheese. If you make this version at home, you'll never wanna look at those bagged freezer fries again.
Your Simple Shopping List
- Seasonings: Salt and pepper for flavor, toss in cayenne if you want some kick.
- Flour: A little goes a long way for silky sauce.
- Butter: The base for rich, creamy cheese sauce starts here.
- Cheddar Cheese: Grab a block and grate it—pre-shredded just clumps up.
- Milk: I like whole, but anything you've got works for the sauce.
- Russet Potatoes: You really can't beat how fluffy these get inside and crispy outside.
How I Nail The Fries
- Get Roasting
- Lay the fries out and give 'em room to breathe. The oven's gotta be hot—425°F does the trick for crunch.
- Slice 'Em Up
- Cut the spuds into wedges that look the same and mix with oil plus your fave spices. This keeps everything cooking evenly.
Dreamy Cheese Sauce, Every Time
- Mix In Cheese
- Once you turn off the stove, drop handfuls of cheese into the mix and watch it get crazy creamy. Finish off with your favorite seasonings.
- Build The Base
- Let the butter melt low and slow, then stir in flour till it smells rich and nutty.
- Add That Milk
- Slowly pour in milk while whisking. You'll see it get thicker as you go—just keep whisking.
Time For The Best Part
Once you've got your crispy fries, it's showtime. I pour the cheesy sauce over and watch it melt in, making gooey cheesy puddles. Want extra? Throw on some bacon bits or a big scoop of sour cream for good measure.
What I've Figured Out
Getting those potato pieces the same size is clutch for even crispiness. Fresh-grated cheese makes all the difference, and keep a close eye at the end—they go from perfect to charred fast.
Fun Ways To Enjoy
Every big game or hangout, these fries bring the party. I set out little bowls of ranch, BBQ, and hot sauce so everyone can dig in their way. But heads up—they won't last long!
Switch Things Around
Try out smoky gouda or go for the spicy kick of pepper jack. Broccoli makes these feel a touch lighter, and if you've got extra pulled pork laying around, toss that on top. Seriously, you can get wild here.
Pin it
Frequently Asked Questions
- → Why’s fresh cheese better?
Store-bought shredded cheese uses additives that can cause a gritty sauce. Freshly grated cheese melts more smoothly.
- → How can I keep wedges crispy?
Spread them out in a single layer on the baking sheet. Overcrowding traps steam instead of letting them crisp.
- → What causes lumpy cheese sauce?
Whisk in milk gradually, keeping it smooth, and take the pan off heat for adding cheese. This avoids clumps and helps it melt better.
- → Can I try other cheeses?
Absolutely! While sharp cheddar's flavor is top-notch, you can go for other good melting cheeses too.
- → How do I make wedges crispier?
Soak cut potatoes in chilled water for half an hour, then dry really well before baking. This gets rid of extra starch.