Disco Fries are a beloved diner dish consisting of French fries topped with mozzarella cheese and brown gravy, famous for their gooey, indulgent nature. Some compare this dish to Canada’s Poutine, but the mozzarella and darker, beef-based gravy make it unique. So where does the disco come from? Back in the 1970’s, late-night revelers leaving discos and nightclubs would stop at diners for this hearty, satisfying dish before heading home.
We’ve partnered with Bartender Chicago to pair this late-night favorite with a diner-inspired Cherry Vanilla Cream Soda, complete with whipped cream, rainbow sugar rim, and a maraschino cherry to top! Just add Bee Gees & friends!
Ingredients
- 16 ounces Quick Cook Crinkle Fries
- 4 ounces shredded mozzarella cheese
- 1 cup jarred or prepared beef gravy (recipe below)
- 1 tablespoon roughly chopped fresh parsley
Beef Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low-sodium beef broth
- Salt and pepper, as needed
Cherry Vanilla Cream Soda
Batch for 15 (9 oz Tossware Flutes w/ Ice)
Total liquid per serving: ~5.5 oz
Total batch volume (pre-soda): ~45 oz
Total soda added at service: ~37.5 oz
Pre-Batch Ingredients (make ahead, chill):
- 22.5 oz cherry juice or cherry syrup
- 11.25 oz vanilla simple syrup
- 11.25 oz heavy cream or oat milk (optional, skip if you want a clear soda-style version)
- Optional Alcohol Pairing: Vanilla Vodka or Whipped Cream Vodka –1.5 oz
- Why: Adds richness without competing with the soft cherry-vanilla profile. Keeps it playful and dessert-like.
How to make it
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Add the fries and cook until golden and crispy, about 10 to 13 minutes.
- Cover the fries with cheese and bake until the cheese melts, about 5 minutes.
- Leave fries on baking sheet or transfer to a serving plate. Drizzle half of the gravy over the top and garnish with parsley. Serve extra gravy on the side for dipping.
Beef Gravy
- Melt butter in a medium saucepan over medium-low heat. Add flour and whisk until smooth. Cook, stirring often, until mixture is a dark golden brown, about 5 to 7 minutes.
- Slowly whisk in the broth. Cook and continue to whisk until mixture is thickened, about 2 to 3 minutes. Season to taste with salt and pepper.
Cherry Vanilla Cream Soda
- Combine cherry juice, vanilla syrup, and cream in a pitcher or container.
- Stir well and chill thoroughly before service.
- Keep separate from soda until ready to pour.
At Service:
Pour 3 oz of pre-batch mix into each flute filled halfway with ice.
Top with 2.5 oz of club soda or cream soda per flute
(You’ll need about 37.5 oz total — three 12 oz cans or just over one liter)
Stir gently in-glass.
Garnish for 15 Servings:
Rims: Lightly dip flute rims in simple syrup, then into rainbow sanding sugar
Tops: Pipe or spoon a whipped cream dome on each
Add one maraschino cherry on top
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