Food and prop styling by Renee Muller
Photography by Hudi Greenberger

To be honest, I don’t usually cook dairy, so this recipe was a bit of a challenge, but I believe I nailed it! To make myself feel good, I added some broccoli, so hey, I ate something healthy today.

YIELDS ABOUT 6 PORTIONS

• 1 bag frozen curly fries
• 2 cups broccoli florets (mini if possible)
• Parmesan cheese

Cheese Sauce

• ¼ cup (½ stick) butter
• 2 Tbsp flour
• 1½ cups whole milk
• 2 cloves garlic, crushed, or 2 cubes frozen garlic
• 1 tsp salt
• 1 tsp sugar
• ½ tsp black pepper
• 2 cups shredded cheddar cheese

To make the cheese sauce: Melt butter in a saucepan over medium heat. Whisk in flour until smooth. Add milk and seasonings and stir with a nonstick spatula to combine. Bring to a simmer and stir until mixture thickens, about 3 minutes.

Remove from heat. Add cheddar cheese and stir until nice and smooth. Best if done immediately before serving. (If making the sauce in advance, reheat it in a pot over low heat, not in a microwave.)

To make the fries: Preheat oven to 425°F (220°C).

Spread the fries out on a sheet pan and bake for about 10 minutes. Raise oven heat to 500°F (260°C) for another 4–5 minutes.

Remove fries from oven and transfer to a casserole dish. Top with broccoli florets. Spread cheese sauce on top and place the pan back into the oven for a final 4–5 minutes. Sprinkle with Parmesan cheese and serve.

Note: Be careful not to burn your fingers — or your tongue — when you taste the fries right out of the oven!

(Originally featured in Family Table, Issue 754)