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
- 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)
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