This is a sponsored conversation written by me on behalf of McCain Foods. The opinions and text are all mine. #JoyintheKitchen. These Disco Fries are a New Jersey diner classic. Crunchy crinkle-cut fries get bathed in an easy homemade gravy and gooey mozzarella cheese.
What’s one food that instantly reminds you of home? For me, it’s (without a doubt) Disco Fries.
If you haven’t spent much time in Jersey, you probably don’t know what Disco Fries are. Kind of like the Jersey version of Canada’s Poutine, Disco Fries are simply gravy and cheese fries. The variations, however, differ a little. You may find Disco Fries topped with a cheddar cheese sauce, melted Gruyere, a beef gravy, or a chicken gravy. It really depends on where you have them.
Here, I make my variation of Disco Fries just like I remember having them at my favorite Northern New Jersey diner: with a simple, savory brown gravy and melted mozzarella. No cheese sauce here. I love how the gooey, stringy mozzarella pulls with every bite. You could use cheddar, but in my opinion, Disco Fries are best with mozzarella.
A homemade brown gravy is a must for this recipe, and it comes together quicker than you’d imagine. Just beef stock, butter, flour, Worcestershire, shallot, and garlic transforms into a lovely, rich, and silky gravy to properly crown your crunchy fries.
And the crunchiest, most delicious fries to use? McCain’s Seasoned Crinkle Fries. You can purchase them at your local grocery store. Made with no artificial flavors or colors and seasoned with sea salt, these crinkle fries are just perfect for this dish. Those little ridges catch all of that delicious gravy, too!
With the Big Game coming up, these Disco Fries would be a great party food to serve. The hearty fries would satisfy even the hungriest football fans. For a fun variation, use McCain’s Craft Beer Battered Fries, made with real American Pale Ale!
My Jersey family is big on two things: we’re big fans of football, and we’re big on Disco Fries. Combine the two at your Big Game viewing party for some gooey, cheesy, tailgate-food fun.
Eating a fork-full of these savory fries instantly makes me return to my childhood and young adult years. In high school and throughout college, I had one favorite diner I frequented with my best friend. You would often find us there pretty late at night, since (like all proper NJ diners) it was open 24/7. We always had the same waitress, a kind but no-nonsense redhead named Dawn. And we always ordered a side of Disco Fries.
Inevitably, many things have changed since then. But somehow just the presence of these cheesy fries takes me back to simpler times. It’s something I have to get when I go back home to visit.
I think this recipe did my favorite comfort food justice, and I hope you can make it and try it for yourself!
Thank you to McCain for sponsoring this post! Be sure to check out their website for even more tasty recipes and inspiration! Do you have any tips for making sure your viewing parties are unforgettable?
- 2 pounds of McCain Seasoned Crinkle Fries
- 8 ounces shredded mozzarella cheese
- Brown gravy (recipe follows)
- Parsley, for serving
- 3 cups beef stock
- 1 small shallot, minced
- 1 garlic clove, minced
- 4 tablespoons unsalted butter
- ¼ cup flour
- 2 teaspoons Worcestershire sauce
- Sea salt and pepper
- Preheat the oven to 425. Spread the fries in one single layer on a large parchment-lined baking sheet. Cook the fries until golden and crispy, according to the package directions.
- While the fries are cooking, make the gravy. Melt the butter in a sauce pan and add the shallot and garlic. Season with sea salt and pepper. Cook until the shallot and garlic are softened. Sprinkle in the flour and cook, stirring, another 3 minutes. Slowly whisk in the beef stock while constantly stirring to avoid lumps. Add in the Worcestershire and season to taste with salt and pepper (if needed). Bring the gravy to a bubble and simmer 5-7 minutes until thickened. Remove from heat.
- When the fries are done, remove them from the oven and evenly sprinkle with the shredded mozzarella cheese. Return to the oven 2-3 minutes until the cheese is melted. Pour the warm gravy on top and garnish with fresh parsley. Enjoy!
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