Living in LA doesn’t exactly give you the fall I was used to growing up with in the Midwest. The weather still somewhat feels like summer & instead of leaves changing colors, flowers are actually blooming more. This being my second fall in LA I was determined to make it feel like a cozier time of year filled with pumpkins, cinnamon flavored drinks & of course, comfort food aka the best cheese fries ever! I will say, however, being in LA has definitely rubbed off on a me a bit as I’m now more conscious of how food is cooked & the ingredients I use when cooking. When making these cheese fries I decided to bake them instead of frying them & honestly you’d never be able to tell the difference! I also was very aware of the ingredients I was using, which is why I chose Tillamook Farmstyle Cut Sharp Yellow Cheddar Shredded Cheese because it’s naturally aged (no fillers!) and made from the highest quality milk from cows not treated with artificial growth hormones. Not to mention the Farmstyle Cut is a larger shredded piece of cheese which allows the cheese to melt even better than any other cut. Aka it makes the most perfect cheese sauce. Plug your zip code in here to find out where you can get some locally! Note to self: make this sauce over pasta in the future… Honestly this cheese sauce is great for all events, aside just a bowl of pasta or fries as a comfort meal. Garnish it with extra rosemary for a festive holiday look or make different batches with various types of Tillamook Farmstyle Cut Shredded Cheese as dipping sauces for a sports game! Ok now that I have that last thought in mind, I’m off to make more…
- for fries:
- 2 potatoes, sliced
- 3 tbsp EVOO
- ½ tsp fresh rosemary, minced
- ¼ tsp garlic, minced
- pinch of salt
- for cheese sauce:
- 2 bags Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese
- ½ stick butter
- 1 tbsp corn starch
- 1½ cup milk (2% works great!)
- Preheat oven to 400 F. Line baking sheet with parchment paper. Clean & slice potatoes into desired shape.
- In small mixing bowl, combine minced garlic, EVOO, chopped rosemary & salt. Stir to combine. Toss mixture with potato slices & place on baking sheet (make sure there is space in between each fry, that’s how you get them crispy). Bake for 45 minutes, flipping halfway through. Remove from oven & pour fries onto serving dish.
- In saucepan, combine milk, butter & cheese. Stir until melted & then immediately pour over fries or into serving dish. Serve & enjoy!
small mixing bowl
PIN FOR LATER:
*Thank you Tillamook for sponsoring this post!