Cheat Code: Disco Fries
We’ve already covered disco fries on this blog, via the ill-fated disco fries pizza. That post didn’t really do disco fries justice though, since it made them out to be somewhat disappointing. But they’re not disappointing! They’re delicious! So today they’re getting their own post. For those of you unfamiliar, disco fries are essentially the Canadian delicacy poutine (French fries, gravy, and cheese curd), except it is made with melted mozzarella cheese in place of the cheese curd. This variation seems to have originated in the New York/New Jersey area. They’re frequently found at diners, but luckily for you, they’re also incredibly easy to make at home.
While you could use homemade French fries and homemade gravy to make disco fries, since this is a cheat code, it’s way easier to use frozen fries and jarred gravy. And there’s nothing wrong with that. I’m going to say that this recipe is geared towards serving 2 people (though it’s entirely possible that Erik and I just eat too many French fries).
- ½ bag of frozen French fries*
- 1 cup shredded mozzarella
- ½ cup chicken gravy
- Fresh ground pepper (optional)
*You can use pretty much any style fry that you like. Just be aware that if you use ones that come with too much seasoning of their own, it may overpower the cheese and gravy.
Cook the fries in the oven according to the instructions on the package. You’re going to want to line the pan with aluminum foil (and spray the foil with PAM). This will come in handy later. Once the fries are done, switch the oven to broil. Gather all the fries together in the middle of the pan. If you like, add some fresh ground pepper. Top with the mozzarella cheese and broil for a few minutes. I’d give a time estimate, but every oven is different, so you really just need to keep an eye on them.
Once the cheese starts to get bubbly and browned, take out and add the gravy. Return to under the broiler for about a minute, just to heat up the gravy.
Remove from oven, let cool to eating temperature, and enjoy! The best option for serving is to lift the foil off of the baking sheet, and plop down in a bowl. Then trim away the excess foil. Make sure not to dilly-dally eating these, or the cheese will start to re-solidify and that’s no fun.