Sunnys Loaded Disco Fries Recipes

DISCO FRIES

Steps:

• Preheat the oven to 425 degrees F (or the temperature indicated on the package of french fries). Spray a large rimmed baking pan with cooking spray.
• Spread the fries in the pan in a single layer and spray with cooking spray. Sprinkle with salt and pepper. Bake according to the package directions or until very crispy.
• Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour, garlic powder, onion powder and paprika and cook, stirring, 1 minute. Slowly add the broth while whisking constantly and occasionally stirring with a rubber spatula, making sure to get into the edges of the pan, until all of the broth has been incorporated. Add the cream and increase the heat to medium-high to bring to a rapid simmer. Simmer, stirring often, until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
• Transfer half of the fries to a small rimmed baking pan or oven-safe platter. Top with half of the cheese, then add the remaining fries and the rest of the cheese. Return to the oven and bake until the cheese is melted, about 5 minutes. Drizzle the fries with some of the gravy. Serve immediately.

SUNNY'S EASY BACON, PEPPERS AND CHEESE HOME FRIES

Steps:

• Leave the potatoes in the bag and cook them in the microwave for 2 minutes less than the package instructions so they aren't too soft (they will cook in the pan, plus, you'll need to break them down further). Remove from the bag and let cool until cool enough to handle, then cut the larger potatoes into sixths and the smaller ones into fourths.
• In a mid-sized pan on the stovetop or on a grill on medium heat, add the bacon and cook until crispy. Remove the bacon from the pan with a slotted spoon, leaving the bacon fat in the pan. Roughly chop the bacon and set aside. Add the butter to the bacon fat. Once it has melted, add the potatoes in one layer if possible. (If not, do the potatoes in batches.) Cook the potatoes on one side until a peek beneath reveals a golden crust, 10 to 15 minutes, then toss and repeat. Do this a few times; if doing in batches, you can pile the cooked potatoes on the side of the pan while the new ones get attention. Once the potatoes are almost done, push them all to the sides of the pan.
• To the center of the pan add the peppers, onions, steak seasoning, a pinch of salt and a few grinds of black pepper. Cook the veggies, stirring, until the peppers and onions are tender but still have some crunch, about 5 minutes. Add the bacon back to the pan and toss everything together. Season with salt and pepper. Remove from the heat and stir in the cheese. Transfer to a serving bowl and garnish with the scallions.

SOUTHERN DISCO FRIES

Steps:

• For the fries: Prepare the French fries according to the package instructions.
• For the country ham gravy: Place a large saute pan over medium-high heat. Add the butter and ham. Cook, stirring frequently until the ham is crispy and the butter just starts to brown, 6 to 8 minutes. Use a slotted spoon to remove the ham to a paper towel-lined plate.
• Add the flour to the pan and whisk to form a smooth paste. Continue to whisk while pouring in the stock. Bring to a simmer and cook until thick enough to coat the back of a spoon, about 5 minutes. Whisk in the mustard, lemon juice and black pepper. Set aside in a warm area, until ready to serve.
• For the white cheese sauce: Pour the milk into a small saucepot over medium heat and bring to a simmer. Add the Cheddar, mozzarella and cornstarch and whisk until the cheese melts and a thick sauce is formed, about 3 minutes. The sauce will thicken more as it cools.
• Spread the fries onto a large serving platter. Generously pour the gravy and cheese sauce over the fries. Sprinkle with the crispy country ham bits and green onion. Serve with lots of napkins.

DISCO FRIES

Steps:

• For the gravy: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook the flour until dark brown, 5 to 7 minutes. Add the stock and cook, whisking, until the mixture is smooth and thickened enough to coat the back of a spoon, 7 to 10 minutes. Stir in the sherry, Worcestershire, 1/2 teaspoon salt and some pepper, adjusting the seasoning to taste. Remove from the heat and cover by pressing a piece of plastic wrap directly onto the surface of the gravy, taking care to cover it completely to prevent a skin from forming. Set aside.
• For the fries: Bake the French fries according to the manufacturer's instructions.
• For the cheese sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook until the mixture resembles sand, about 3 minutes. Add the milk and cook, whisking constantly, until the mixture begins to boil and thicken, 2 to 4 minutes. Add the Cheddar and Gruyere and continue to cook, stirring, until the cheese is fully melted, another 2 to 3 minutes. Add the Worcestershire, 1/4 teaspoon salt and pepper to taste and remove from the heat. Cover in the same fashion as the gravy and set aside until the French fries are ready.
• When the French fries are ready, transfer them to a serving platter. Drizzle the fries with the warm gravy and then with the warm cheese sauce. Serve immediately.