Peel the potatoes and cut them into thin, even slices.
Rinse the potato slices in cold water to remove excess starch and make them crispier.
Pat them dry thoroughly with paper towels. Heat the oil in a saucepan or deep fryer to about 180°C (350°F).
Fry the fries in batches for 4-5 minutes, until golden and crispy. Once cooked, drain them on paper towels and season with salt.
To make the cheese sauce:

Melt the butter in a saucepan over medium heat.
Add the flour and stir well. Cook for about a minute, until a light roux forms.
Gradually pour in the milk, stirring constantly to prevent lumps.
When the sauce thickens, add the grated cheddar and stir until completely melted.
Add mustard, salt, pepper, and paprika to taste.
Serving and storage instructions:

The fries are best eaten immediately after cooking because they’re crispier.
The cheese sauce can be stored in the refrigerator for up to 2 days. To reheat, add a little milk and stir over low heat. Variations:

A healthier option: You can bake the fries in the oven by drizzling them with olive oil and baking them at 200°C (390°F) for 25–30 minutes, stirring halfway through.
Try different cheeses: swap out the cheddar for Gouda, mozzarella, or Gruyère for a different flavor.
Add spices: Sprinkle the fries with paprika, garlic, or herbes de Provence for extra flavor.
FAQ:

1. How to get really crispy fries?
The secret is to dry the potatoes well before frying and fry them in the right amount of hot oil (180°C).

2. Can I use a different type of milk for the cheese sauce?

Yes, you can use plant-based milk (for example, oat or soy), but choose unsweetened milk to avoid any flavor alteration.

3. Can I prepare the sauce ahead of time?

Yes, but it’s even better fresh. Store it in the refrigerator and reheat over low heat, stirring occasionally.