Cheese Fries: The Build That Goes Beyond the Basic

Cheese fries are one of the most universally loved comfort foods. They are also one of the most frequently mediocre — a pile of limp fries under a ladle of processed cheese sauce.

Here is how to build cheese fries that are actually great.

The fry is the foundation. If it is soggy before the cheese goes on, it will be a soggy mess after. Use thick-cut fries, steak fries, or waffle fries — cuts that can hold up under the weight of the toppings.

The crispier the fry, the better the cheese fry.

Shredded and melted (oven method): Shredded cheddar, pepper jack, or a blend melted directly on the fries under the broiler. This produces a more natural cheese flavor than processed sauce.

1. Spread fries on a baking sheet
2. Top with shredded cheese
3. Broil for 2–3 minutes until melted and slightly browned

Cheese sauce (stovetop): A real cheese sauce made from a roux, milk, and real cheese is far better than processed cheese product.

• 2 tbsp butter
• 2 tbsp flour
• 1 cup whole milk
• 1.5 cups shredded sharp cheddar
• Salt, pepper, pinch of cayenne

Cook the roux, add milk, whisk until smooth, add cheese off heat, stir until melted.

Classic cheese fries:

• Crispy steak fries
• Cheddar cheese sauce
• Yooze It Sauce® drizzle
• Green onions

Bacon cheese fries:

• Crispy waffle fries
• Shredded cheddar (broiled)
• Crumbled bacon
• Yooze It Sauce® drizzle
• Sour cream

Jalapeño cheese fries:

• Crispy crinkle-cut fries
• Pepper jack cheese sauce
• Pickled jalapeños
• Yooze It Sauce® drizzle
• Cilantro

A drizzle of Yooze It Sauce® Original over the top of any cheese fry build adds a tangy counterpoint to the richness of the cheese. It cuts through the fat and makes every bite more interesting.

0g sugar. Versatile Everything Sauce. You Can Yooze It On Everything™.

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