Ingredients
Potatoes
| 4 lbs | (1.8 kg) | Russet potatoes, cut into thin fries |
| 2 tbsp | (30 mL) | Canadian unsalted butter, melted |
| 2 tbsp | (30 mL) | olive oil |
| 1 tsp | (2 g) | paprika |
| 1 tsp | (2 g) | pepper |
Cheese Sauce
| 3 tbsp | (45 mL) | Canadian unsalted butter |
| 3 tbsp | (25 g) | all-purpose flour |
| 2 cups | (500 mL) | Canadian 2% milk |
| 2 cups | (230 g) | Canadian extra old cheddar, shredded |
| 1 tsp | (5 g) | mustard powder |
| ⅛ tsp | (0.3 g) | nutmeg |
Toppings
| 2 cups | (240 g) | Canadian white cheese curds |
Garnish
| ¼ cup | (12 g) | chives, finely chopped |
Directions
Potatoes
- Preheat oven to 425°F.
- Toss potatoes with melted butter, olive oil, paprika and pepper until coated. Spread on a parchment-lined baking sheet.
- Bake for 25 minutes, flip, then bake 8-10 more minutes until golden and crisp.
Cheese Sauce
- Meanwhile, melt butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 3 minutes until golden.
- Reduce heat and gradually whisk in the milk, stirring constantly to prevent lumps. Once fully combined, increase heat slightly and simmer for 5 minutes, stirring continuously until thickened.
- Reduce heat again and stir in the shredded cheddar, mustard powder and nutmeg. Remove from heat once smooth.
Assembly
- Divide fries among 6 plates. Top each with cheese curds, cheese sauce and chives. Serve immediately.
Tip
- If your cheese sauce thickens too much, whisk in a splash of warm milk to bring it back to a pourable, silky texture.