Pioneer Woman Cheese Fries

Pioneer Woman cheese fries take 40 minutes and frozen fries, bacon and a homemade three-cheese sauce to make a crispy, loaded comfort food snack. It's an easy Super Bowl appetizer for game day, tailgate parties, kids' snack time or cozy winter nights, and it's kid-friendly.

Whisk constantly once the flour hits the bacon grease, because that is what keeps the cheese sauce smooth. Walk away and you get lumps that no amount of extra whisking will fix.

The sauce starts in the skillet with the bacon drippings, so every spoonful tastes smoky instead of just cheesy. Cream cheese and a little yellow mustard give it body and a gentle tang that plain melted cheddar can't match.

Pioneer Woman Cheese Fries

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

35

minutes

Cooking time

5

minutes

Calories

520

kcal

Crispy oven fries get smothered in a silky bacon-infused cheese sauce, then finished with crumbled bacon, pickle chips and chives. The sauce thickens fast, so it pours over the hot fries while still creamy.

Ingredients

• 28 oz. frozen French fries
  

• 4 strips thick cut bacon, uncooked
  

• 1 1/2 tbsp. all-purpose flour
  

• 1 1/2 c. whole milk
  

• 1 oz. cream cheese
  

• 1 tsp. yellow mustard
  

• 1/2 tsp. kosher salt
  

• 1/2 c. shredded mild cheddar cheese
  

• 1/2 c. shredded Colby Jack cheese
  

• 1/4 c. chopped pickle chips
  

• 1 tbsp. chopped chives
  

• Ranch dressing, for serving
  

Directions

• Preheat and prep fries: Preheat the oven to 450°F or according to the package directions. Then spread 28 oz. frozen French fries on a rimmed baking sheet.
• Cook the bacon: Add 4 strips thick cut bacon to a medium skillet over medium heat and cook for 5 to 7 minutes until browned and crispy. Transfer the slices to a paper towel, then leave the grease in the skillet and reduce the heat to medium-low.
• Bake the fries: Slide the fries into the oven and bake them according to the package directions. They crisp up while you make the cheese sauce, so keep everything for the sauce within reach.
• Make the roux: Whisk 1 1/2 tbsp. all-purpose flour into the bacon grease in the skillet. Cook for 1 minute, whisking constantly, so the flour loses its raw taste and stays lump-free.
• Add milk and cream cheese: Whisk in 1 1/2 c. whole milk and cook for 1 to 2 minutes until thickened. Then whisk in 1 oz. cream cheese, 1 tsp. yellow mustard and 1/2 tsp. kosher salt until completely combined.
• Melt in the cheese: Remove the skillet from the heat. Gradually add 1/2 c. shredded mild cheddar and 1/2 c. shredded Colby Jack while whisking, until the sauce is fully melted and smooth.
• Top and serve: Move the hot fries from the oven to a serving plate and pour the cheese sauce over them. Crumble the bacon on top, add 1/4 c. chopped pickle chips and 1 tbsp. chopped chives, then serve right away with ranch dressing.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 11-inch balloon whisk, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use homemade fries instead of frozen?

Yes, cut russet potatoes into thin sticks and roast them at 450°F until golden and crisp, flipping once halfway. Frozen fries are just faster and crisp more reliably in a home oven.

How do I store and reheat leftover cheese fries?

Fries lose their crunch fast once sauced, so they're best eaten right away. Keep any leftover sauce in the fridge for a few days, then rewarm it gently over low heat with a splash of milk.

Can I make the cheese sauce ahead of time?

You can, but it thickens as it cools, so rewarm it slowly over low heat and whisk in a little milk to loosen it. Since the sauce starts in the bacon grease, it's easiest to make it fresh while the fries bake.

What can I use if I don't have an oven for the fries?

An air fryer works well for frozen fries, and you just follow the package time for that setting. Cook them in batches so they crisp instead of steaming.

What's the most common mistake with this recipe?

Having the cheeses and milk measured too late is the usual problem, because the sauce thickens fast. Shred and measure everything before you start the roux, and keep the heat at medium-low so the cheese doesn't turn grainy.