Disco Fries
Disco fries are a classic late-night comfort food made by topping crispy French fries with rich brown gravy and melted mozzarella cheese.
They’re especially popular in New Jersey diners and have become a staple for anyone looking for something hot, cheesy, and deeply satisfying.
What Are Disco Fries?
Disco fries are French fries smothered in brown gravy and mozzarella cheese. The cheese gets gooey and stretchy, while the gravy soaks into the fries underneath, turning everything into a warm, messy, and completely indulgent dish. They’re often compared to poutine, but disco fries are rooted in American diner culture and typically use mozzarella instead of cheese curds.
Are Disco Fries a NJ Thing?
Yes, disco fries are closely tied to New Jersey. You’ll find them on diner menus across the Garden State, often under the “late night” or “appetizers” section. The name is said to come from the disco era, when club-goers would stop at diners after a night out for something greasy and comforting—hence, “disco fries.”
What’s the Difference Between These and Poutine?
While they might look similar, there are a few key differences:
- Cheese: Poutine uses cheese curds, while disco fries use shredded or sliced mozzarella.
- Gravy: Poutine usually features a lighter, thinner gravy made from chicken or turkey stock. Disco fries often use a darker brown beef-based gravy.
- Texture: Poutine tends to be slightly more refined, while disco fries lean into the messy, stick-to-your-ribs experience.
Both are delicious in their own right, but they come from different places and traditions.
Where Are They From?
They originated in New Jersey, but their influence has spread to New York and beyond. They first gained popularity in the 1970s during the disco era, when 24-hour diners became a refuge for club-goers looking for a quick bite after dancing the night away.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Note that the fries will soften, but they can be crisped up in the oven or air fryer.
- Reheating: Reheat in a 375°F oven for 10–15 minutes to bring back some crispiness, or microwave in short bursts if you’re in a hurry.
- Freezing: Not recommended. The texture of the fries and cheese doesn’t hold up well after freezing and thawing.
These might be messy, but that’s part of their charm. Whether you’re reliving a late-night diner memory or trying them for the first time, they’re the kind of comfort food that hits exactly where you need it.
Ingredients
For the Gravy:
- 3 cups beef stock
- 1 small shallot minced
- 1 garlic clove minced
- 4 tablespoons unsalted butter
- ¼ cup flour
- 2 teaspoons Worcestershire sauce
- Sea salt and pepper
- Add seasonings per your tastebuds
For The Fries:
- 2 Baking potatoes
- Vegetable oil for frying
Recipe Instructions
For The Fries:
- Cut the fries to size, and then let sit in salted water overnight in a fridge to remove all the starch.
- Take them out of the fridge and pat dry. Once they are dry and your oil is hot, do an initial blanche. Let these come to a rest on a grate.
- Do another fry to get them to your desired texture/crisp.
For The Gravy:
- Melt butter in a saucepan over medium heat.
- Add shallots and garlic to the melted butter; season lightly with sea salt and pepper.
- Cook shallots and garlic until soft and fragrant.
- Sprinkle flour into the pan and stir continuously, cooking for an additional 3 minutes.
- Slowly whisk in the beef stock, stirring constantly to avoid lumps.
- Stir in Worcestershire sauce; taste and adjust seasoning with additional salt and pepper if necessary.
- Bring the gravy to a gentle boil, then reduce heat and simmer for 5-7 minutes, or until thickened.
- Remove gravy from heat and set aside.
Finish The Dish:
- When fries are finished frying, and have cooled. Plate them up.
- Sprinkle shredded mozzarella cheese evenly over the fries.
- Place fries in the over on broil for another 2-3 minutes, or until cheese is melted.
- Pour warm gravy evenly over the cheese-covered fries.
