Slowly add in milk and whisk until mixture is thickened and bubbly around the edges. Cook until the paste begins to turn golden (this will cook the raw flour taste out of the sauce). Start the cheese sauce: Melt butter and whisk in flour until a thick paste forms.
Make your wedges: Toss potato wedges with olive oil, season, and then bake until crispy on the outside and soft on the inside, flipping once about halfway through.
#Chessy chip full#
Scroll down to the recipe card for the full printable recipe. Sharp cheddar is my go-to for cheese sauces, but mild to extra sharp will all work.
The anti-caking additives in bagged, pre-shredded cheese can make your sauce lumpy. Cheddar cheese: I recommend using freshly shredded cheese.Milk: You can use any percentage milk you’d like in this recipe, but the higher fat the milk, the smoother and creamier your sauce will be.If you prefer your fries with skin, just make sure your potatoes are well-scrubbed and cut them into wedges. I like to peel them, but that’s optional. Russet Potatoes: Russet potatoes make the best classic potato wedges.If you have a bag of frozen fries in your freezer, you can absolutely use those, but these oven-baked homemade fries are *really* good and really simple to make.Ī couple potatoes, a couple of minutes to cut them into wedges and toss them with olive oil, and about half an hour in the oven, and they’ll come out golden and beautiful, with crispy edges and creamy insides, ready to be drizzled with cheese sauce. The good news (and maybe bad news) is that this is extremely easy to make at home, and all you need is a couple of russet potatoes, cheddar cheese, and some fridge and pantry staples. If you’re looking for something indulgent and comforting, you really can’t beat a plate of homemade fries loaded with creamy, glorious cheese sauce.
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