Description
Disco fries will always be a tiny bit soggy because of the gravy. You might find it’s easier to eat them with a fork than with your fingers. But that doesn’t mean they should be totally saturated and limp. To avoid soggy disco fries, first make sure the fries are baked or fried until really crispy. If they are floppy before adding the cheese and gravy, they will just fall apart after topping. Also, to control how much gravy the fries absorb, consider spooning a lighter amount of gravy over the fries and then serving more on the side for dipping.
Ingredients
- 4 cups frozen french-fried potatoes (about 1 pound)
- 3 tablespoons unsalted butter
- 1/4 cup chopped shallot
- 3 tablespoons all-purpose flour
- 1-1/2 cups reduced-sodium beef broth
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 6 ounces mozzarella cheese
- 2 tablespoons thinly sliced green onions
Directions
- Bake french fries according to package directions; add 10-15 minutes to the baking time or bake until very crispy, tossing occasionally.
- Meanwhile, melt butter in a small saucepan over medium heat. Add shallot; cook, stirring frequently, until softened and browned, about 2 minutes. Add flour; whisk until smooth. Cook until roux is lightly browned, 1-2 minutes. Reduce heat to medium-low; slowly whisk in beef broth until smooth. Add Worcestershire, pepper and salt. Simmer, whisking occasionally, until the gravy has thickened enough to coat the back of a spoon, about 6-8 minutes. Keep warm.
- Grate 4 ounces mozzarella on the large holes of a box grater. Cut remaining mozzarella into small cubes. Top fries with shredded and cubed cheese. Return to the oven and bake until cheese is just melted, 4-5 minutes.
- Divide fries between 4 plates; generously top with the gravy. Sprinkle with green onions. Serve extra gravy on the side, if desired. Serve immediately.
