Can't get to a Jersey diner? Make disco fries at home with this easy recipe. Crispy French fries are topped with melty mozzarella and smothered in a savory gravy in this homemade take on classic New Jersey diner food.
Long live the Jersey diner. Whether you go for an early breakfast, late lunch, or smorgasbord of dishes when you're famished after a concert (my favorite!), a diner is a no-frills way to satisfy just about any hankering that might spring up. Where else can you order late night French toast, spanakopita, Chicken Francese, cheesecake, and a Mai Tai at the same time, if you so choose?
Disco fries are diner-style cheese fries topped with thick gravy, a quintessential diner menu offering that's basically quick, easy, and savory comfort food- what diners do best.
If you're thinking they sound like Canada's poutine, you're not wrong! The big difference is whereas poutine is made with cheese curds, disco fries use shredded cheese, usually mozzarella. More accessible if you live outside the land of cheese curds.
The best disco fries feature crispy fries, pockets of melty cheese, and a generous drizzle of thick, boldly flavored gravy. Here's how to nail a homemade version.
Recipe Ingredients
French fries: Choose a sturdy shape: this is not the time for dainty shoestrings. I like standard, crinkle, or straight-cut for a good ratio of potato/cheese/gravy. When I "tested" this recipe with extra-thick steak fries (big wedges), I thought it resulted in too much potato per bite with a harder-to-crisp texture.
Cheese: Shredded mozzarella is the classic option for authentic diner-style cheese fries, though I have come across white American used, too. The most important aspect is that the cheese you choose melts well, so skip aged cheeses or pre-shredded varieties here.
Gravy: I tweak the standard gravy roux ratio by using a little less liquid in relation to the amount of fat/flour in order to achieve an extra thick consistency. The individual gravy ingredients are pictured below.
- Butter/Flour: In equal parts to thicken the gravy. I go for unsalted butter.
- Onion/Garlic: Chop/mince these finely so there aren't any big chunks in the gravy.
- Beef broth: Beef broth brings a classic, extra savory flavor that's welcome here, though chicken broth can be used instead. And just like with red wine jus, I recommend using a beef bone broth variety (if you can find it) as it has a richer flavor. Opening a 32-ounce carton? You'll have the right amount left to make Instant Pot chili with turkey.
- Worcestershire sauce: For that background umami element.
Step-by-Step Instructions
Timing is important for disco fries as you don't want the fries to sit and soften if the gravy isn't ready. While frozen French fries take awhile to bake, I still like to start with the gravy to ensure it'll be done in time. Plus it's easier to hold on warm heat.
Making the Gravy
- Step 1: Melt butter and cook onion, then garlic until softened.
- Step 2: Sprinkle in the flour and cook for 3-4 minutes as everything becomes foamy.
- Step 3: Slowly whisk in the broth. It's normal for it to clump up at first but keep whisking and pouring.
- Step 4: Once all the broth is in, add the Worcestershire sauce and pepper. Bring to a simmer.
- Step 5: Simmer for 10-15 minutes or until the gravy can thickly coat the back of a wooden utensil. Taste for salt and stir often!
Assembling the Disco Fries
- Step 6: Cook French fries until crispy according to the package instructions.
- Step 7: If using multiple pans to cook the fries (recommended), pile all of the cooked fries onto one pan.
- Step 8: Top fries with shredded mozzarella and broil briefly until melted.
- Step 9: Drizzle over hot gravy and serve right away.
Tips for Success
Homemade disco fries are really not complicated to make, but you'll want to hit on some particulars to avoid the one main pitfall here (soggy French fries).
- Substitutions - This disco fries recipe straddles the line between homemade (gravy) and convenience (frozen French fries). That said, if you make really crispy homemade fries and/or love a particular store-bought gravy, those can be subbed in.
- Don't crowd the pan - Adding gravy will inevitably soften the French fries, so make sure they're cooked nice and crisp to begin with. Consider splitting the bag between two large sheet pans instead of one to avoid overcrowding so that each fry has room to crisp, not "steam".
- Partial make-ahead option - While the gravy can be made ahead of time and reheated (thin it out with a drizzle of water/broth if needed), disco fries are best constructed immediately before serving to maintain their crispness.
- Thick gravy is key - Make sure you cook the gravy until nice and thick. Disco fry gravy that's too thin can more easily sog up the French fries and lead to a lackluster dish.
- Layers - Add the mozzarella between hot layers for the best melting: fries, mozzarella, then gravy.
More Diner Fare
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Disco Fries
Ingredients
Beef Gravy
- 5 Tablespoons unsalted butter
- ½ cup finely-diced onion
- 1 medium clove garlic minced
- 5 Tablespoons all-purpose flour
- 2 ¼ cups reduced-sodium beef broth (bone broth recommended)
- 2 teaspoons Worcestershire sauce
- Cracked black pepper to taste
- Kosher salt to taste
Disco Fries
- 32-ounce bag frozen French fries medium-width like straight-cut or crinkle
- 8 ounces shredded mozzarella cheese
- 12 ounces beef gravy (one batch, recipe follows)
Instructions
Prepare the Gravy
- Add butter to a medium saucepan set over medium-low heat. Once melted, add the onion and cook until softened but not browned, about 4-5 minutes. Add the garlic and cook 1 minute more.
- Sprinkle in the flour and stir to combine. Cook for 3-4 minutes, stirring frequently.
- While whisking, slowly pour in the broth in increments until smooth (it will clump up at first). Whisk in the Worcestershire sauce and season with cracked black pepper.
- Adjust the heat to a simmer and cook for 10-15 minutes, or until the gravy can thickly coat the back of a wooden spoon. Taste and season with kosher salt, if needed. Continue on with the recipe during this time, turning the heat to low, covering the pan, and giving the gravy a whisk now and again if it's done before the fries.
Cook the Fries
- Prepare French fries according to package directions in your preferred manner. If baking in the oven, split the package across two large rimmed sheet pans to give each French fry space to crisp nicely. If air frying, work in multiple batches without crowding the basket. Cook until golden-brown and crisp.
Assemble
- Consolidate all cooked fries onto one pan (more than one layer is fine). Evenly scatter shredded mozzarella over top of the fries and pop the pan back in the oven to broil for 1-2 minutes, or until the cheese is nicely melted and everything is crisp.
- Remove the pan from the oven and generously drizzle hot gravy over top. Serve immediately.
Notes
- Timing: You can start cooking the fries before beginning the gravy, but be mindful of time. Cooked fries will soften as they sit out. It's better to have the gravy ready and held over low heat vs. having the fries wait for the gravy to be done.
- Make-Ahead Option: The gravy can be made a day ahead of time. Reheat over low heat on the stove and add a drizzle of broth or water to thin it back out. Do not assemble the disco fries until just before serving.
- Storage: If you know you'll have leftovers, consider storing the fries, cheese, and gravy separately to avoid soggy fries.
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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