Disco Fries

New Jersey has beautiful beaches, a rest stop named after Jon Bon Jovi, the most confusing highway signs in the country (in my opinion), and a serious and passionate diner culture. With more diners than any other state in America, New Jersey folks are always in the mood for a diner meal—and, luckily, many are open 24/7. Though you can stick to things like hamburgers, milkshakes or a slice of fresh cherry pie, you also have to order disco fries in a New Jersey diner.

I still remember my first encounter with Jersey disco fries over 20 years ago. It was late, and my friends and I stopped for something to eat on the way home from a night out. A steaming plate of fries doused with melted cheese and gravy arrived at the table. It was not the prettiest plate of food I’d seen, but I’m game for any kind of french fries. I dug in and immediately understood why disco fries are so beloved. The combination of salty fries, savory gravy and mild, stretchy mozzarella instantly settled my hunger pains and cleared my mind after dancing for hours in a loud, dark club. If you won’t be coming to New Jersey anytime soon, the good news is that this is an easy recipe to make with frozen french fries at home.

What are disco fries?

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Disco fries are an iconic dish credited to the Tick Tock Diner (which is still open!) in Clifton, New Jersey. A plate features hot, crisp french fries laden with melted cheese and doused with gravy. The name likely came about as the dish gained popularity in the 1970s. Patrons ordered them in the wee hours of the morning after a long night out at a disco or club, needing something to eat to help stave off a hangover. Now, you can enjoy them any time of the day as a snack or side dish, but the name stuck.

If you are familiar with poutine, a French-Canadian dish, you might initially think these dishes are the same thing. Though both recipes feature gravy and french fries, the difference in disco fries vs. poutine comes down to the cheese. Disco fries have a layer of melted cheese under the gravy. Poutine uses cheese curds, which soften but mostly retain their shape and have a light squeak when you eat them.

Ingredients for Disco Fries

• Frozen french fries: French fries are the foundation of a disco fries recipe. Whether you deep-fry or bake them, they must be crispy so the cheese and gravy soften but do not disintegrate the fries. Straight-cut fries have a good ratio of crispy exterior and fluffy interior, but crinkle-cut fries are also a classic choice. Try one of our favorite brands of french fries for delicious results.
• Butter: Butter cooks the shallots and acts as the base for the gravy. You could use a neutral cooking oil instead, but the flavor and richness of butter really enhance the gravy.
• Shallot: Not all gravy recipes for disco french fries include shallots, but the savory edge they add is worth a few minutes of chopping and cooking. Shallots are a mild type of onion that works well cooked as a building block of flavor in sauces like gravy or used raw in a vinaigrette.
• Flour: Flour combines with butter to make a roux, which thickens the gravy. All-purpose flour is the best choice. Rather than eyeballing the amount, measure flour correctly, just as if you were baking, so the gravy isn’t too thick or too thin.
• Low-sodium beef broth: Using low-sodium broth allows you to reduce the gravy and season it to taste without it becoming too salty. Homemade beef stock will also work, but since that usually has no salt at all, you may need to season the gravy more heavily.
• Seasoning: The gravy is seasoned with just three ingredients: Worcestershire sauce, pepper and salt. Worcestershire sauce brings a touch of tang to enliven the gravy, pepper adds some zing and salt balances everything.
• Mozzarella cheese: Mozzarella is the classic choice for disco fries. Opt for a block of firm, part-skim or whole-milk mozzarella cheese. Avoid fresh mozzarella, which is too wet. In this recipe for disco fries, the cheese is freshly grated and diced so it evenly melts into a blanket over the crispy fries with the occasional pocket of extra gooey, stretchy cheese.
• Green onion: Most diners won’t bother with a sprinkle of green onions, but in addition to the visual pop of green, the fresh taste brightens the whole dish. It’s not a make-it-or-break-it ingredient, but it is worth it if you have some.

Directions

Step 1: Cook the french fries

Bake the french fries according to package directions, adding 10 to 15 minutes to the recommended baking time until they are very crispy, tossing occasionally.

Step 2: Make the gravy

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Melt the butter in a small saucepan over medium heat. Add the shallot and cook, stirring frequently, until softened and browned, about two minutes. Sprinkle in the flour and whisk until smooth. Continue to cook until the roux has lightly browned, one to two minutes.

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Reduce the heat to medium-low and slowly whisk in the beef broth until smooth.

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Add the Worcestershire sauce, pepper and salt. Simmer, whisking occasionally, until the gravy has thickened enough to coat the back of a spoon, six to eight minutes. Set aside and keep warm.

Step 3: Top the fries with cheese

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Grate 4 ounces of mozzarella (about 1 cup of grated cheese) on the large holes of a box grater. Cut the remaining mozzarella into small cubes.

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Remove the fries from the oven and top with the shredded and cubed cheese, making sure to cover all the fries.

Step 4: Melt the cheese and top with gravy

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Bake until the cheese is just melted but not browned, four to five minutes. Divide the fries between four plates and generously top with the gravy. Sprinkle with green onions. Serve any extra gravy on the side for dipping. Serve immediately.

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Disco Fries Variations

• Change the cheese: Mozzarella cheese is the classic choice, but some diners also offer American cheese as an option. Since you’re making the disco fries recipe at home, who’s to say you can’t add some pepper jack or creamy provolone too? Just make sure you pick a good melting cheese.
• Try a different gravy: If you want to make a different gravy, our foolproof gravy is an excellent swap. It starts with turkey bones, so it’s also perfect for those who don’t eat red meat.
• Start with homemade fries: Making french fries from scratch is more work than cooking a bag of frozen fries, but if you have the time and desire, they will be delicious in this recipe for disco fries.
• Make it a meal: Disco french fries are usually a side dish, but you can absolutely make them into a hearty dinner by topping the fries with cooked ground beef, shredded chicken or beans. Layer the addition on top, just as you would when making nacho recipes.
  

How to Store Disco Fries

Disco fries are best when served immediately while hot and fresh. Leftovers become unpleasantly mushy and soggy. If making them for just a few people, prep a half batch so there won’t be anything left to store.

Can you prepare disco fries ahead of time?

Although you don’t want to make disco fries completely ahead of time, you can prepare several components in advance. Store grated and diced mozzarella in a container with a tight-fitting lid or in a food storage bag. You can also make, cool and store the gravy in a food storage container. Reheat the gravy gently in a small saucepan, whisking until smooth and steaming. You may need to add a few tablespoons of broth or water if the consistency is too thick.

Disco Fries Tips

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What can you use to garnish disco fries?

Disco fries typically don’t have garnishes or toppings beyond maybe a sprinkle of green onions for freshness, but that doesn’t mean you can’t add some. Use chopped chives or parsley in addition to (or instead of) green onions. For added spice or a punch of acidity, top the disco french fries with chopped cherry peppers or giardiniera.

Why are my disco fries soggy?

Disco fries will always be a tiny bit soggy because of the gravy. You might find it’s easier to eat them with a fork than with your fingers. But that doesn’t mean they should be totally saturated and limp. To avoid soggy disco fries, first make sure the fries are baked or fried until really crispy. If they are floppy before adding the cheese and gravy, they will just fall apart after topping. Also, to control how much gravy the fries absorb, consider spooning a lighter amount of gravy over the fries and then serving more on the side for dipping.