Gravy Fries With Mozzarella Cheese (DISCO FRIES)
Introduction: What Are Disco Fries?
Disco Fries are a classic late-night diner dish from the northeastern United States, especially New Jersey and New York. Think of them as the American cousin of Canadian poutine. Instead of cheese curds, Disco Fries use mozzarella cheese, and instead of a light gravy, they often feature a deep, savory brown gravy made with beef stock.
They’re called “Disco Fries” because they were famously served after nights out dancing in the 1970s—salty, cheesy, and rich enough to revive anyone at 2 a.m. Today, they’re beloved as comfort food, party food, and indulgent weekend fare.
This recipe gives you crispy fries, luxuriously smooth gravy, and perfectly melted mozzarella, with tips to customize, upgrade, or shortcut depending on your mood.
Ingredients (Serves 4)
For the Fries
- 1.2 kg (about 2½ lb) russet potatoes
- Cold water (for soaking)
- 2 tablespoons cornstarch (optional, for extra crispiness)
- Vegetable oil or sunflower oil (for frying or baking)
- Salt, to taste
For the Brown Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef stock (warm)
- ½ cup chicken stock (optional but adds depth)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon soy sauce (optional, for umami)
- Freshly ground black pepper
- Salt, to taste
For the Cheese & Assembly
- 250–300 g (9–10 oz) low-moisture mozzarella, grated or torn
- Optional toppings:
- Fresh parsley, chopped
- Black pepper
- Garlic powder
- Chili flakes
Step 1: Prepare the Potatoes
Start by peeling the potatoes (optional—skin on is totally acceptable for a rustic vibe). Cut them into medium-thick fries, about 1 cm (½ inch) wide. Try to keep them uniform so they cook evenly.
Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes, or up to overnight in the fridge. This step removes excess starch and is key to achieving fries that are crispy on the outside and fluffy inside.
After soaking, drain the potatoes and pat them very dry with a clean kitchen towel. Moisture is the enemy of crisp fries.
Step 2: Cook the Fries (Choose Your Method)
Option 1: Classic Deep Frying (Most Authentic)
Heat oil in a deep fryer or heavy pot to 160°C / 320°F. Fry the potatoes in batches for 5–6 minutes, until soft but not browned. Remove and drain.
Increase oil temperature to 190°C / 375°F. Fry the potatoes again for 3–4 minutes, until golden brown and crispy. Drain on paper towels and immediately season with salt.
Option 2: Oven-Baked (Lighter but Still Good)
Preheat oven to 220°C / 425°F. Toss dried potatoes with oil, salt, and cornstarch. Spread in a single layer on a baking tray. Bake for 40–45 minutes, flipping halfway, until deeply golden and crisp.
Option 3: Air Fryer (Quick & Modern)
Toss potatoes with oil and salt. Air fry at 200°C / 390°F for 18–22 minutes, shaking the basket every 5 minutes.
Step 3: Make the Brown Gravy
In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1–2 minutes until the mixture turns light golden and smells slightly nutty. This is your roux.
Slowly pour in the warm beef stock while whisking constantly to prevent lumps. Add chicken stock if using. Keep whisking until smooth.
Add Worcestershire sauce, soy sauce (if using), black pepper, and a pinch of salt. Reduce heat and let the gravy simmer for 5–7 minutes, stirring occasionally, until thick, glossy, and spoon-coating.
Taste and adjust seasoning. The gravy should be savory, rich, and slightly salty—it needs to stand up to the fries and cheese.
Step 4: Assemble the Disco Fries
This part is crucial: timing matters.
Place the hot fries on a large serving platter or individual bowls. Immediately scatter the mozzarella generously over the fries while they’re still piping hot.
Ladle the hot gravy over the fries and cheese. The heat will melt the mozzarella into long, stretchy strands without fully disappearing into the gravy.
Finish with cracked black pepper, parsley, or chili flakes if desired.
Serve immediately.
Texture & Flavor Balance (Why This Works)
- Crispy fries provide crunch and structure
- Mozzarella melts smoothly and mildly, without overpowering
- Brown gravy adds deep umami and richness
Unlike poutine, Disco Fries are all about melt rather than squeak, and the mozzarella acts like a creamy bridge between fries and gravy.
Variations & Upgrades
Extra Diner-Style
- Add sautéed onions or mushrooms to the gravy
- Sprinkle with garlic powder before serving
Meaty Version
- Top with chopped beef brisket, short ribs, or crispy bacon
Spicy Twist
- Add hot sauce to the gravy
- Finish with jalapeños or chili oil
Vegetarian Version
- Use vegetable stock and mushroom stock
- Add a splash of soy sauce for depth
Common Mistakes to Avoid
- Cold fries: They won’t melt the cheese properly
- Watery gravy: It should coat, not soak
- Fresh mozzarella: Too wet—stick to low-moisture mozzarella
- Overcrowding fries: Keep layers loose for melting, not steaming
Serving Ideas
Disco Fries are perfect as:
- A late-night snack
- Game-day food
- A shareable appetizer
- A guilty-pleasure dinner with a simple salad on the side
Pair with a cold soda, iced tea, or milkshake for full diner vibes 🥤
Final Thoughts
Gravy Fries with Mozzarella Cheese—Disco Fries—are unapologetically indulgent, nostalgic, and deeply satisfying. They’re not meant to be fancy; they’re meant to be hot, messy, cheesy, and comforting. When made right, every bite delivers crunch, creaminess, and savory depth.