Thanks Chef Mike Harden for joining our Friesgiving table this year! @chefmikehard is a restaurant chef/owner turned viral food content creator, recipe blogger & cookbook author. He's from Chicago with Southern roots & Caribbean heritage. Mike believes in the power of food & sharing #foodlove one bite at a time. He invites you to vibe in the kitchen with him to make everyday, approachable meals, with a touch of nostalgia & always full of flavor!
Chef Mike is sharing his ultimate comfort loaded fries recipe, Garlic & Herb Au Gratin Crinkle Fries. It’s a luxurious twist on the classic French gratin that marries irresistible flavors and textures in every bite. This recipe begins with golden McCain Garlic & Herb Crinkle Fries, perfectly crisped and layered in a cast-iron skillet with a decadent trio: creamy béchamel sauce, savory caramelized onions, and a generous blend of nutty Gruyère and sharp cheddar cheeses. As each layer builds, the flavors deepens. Sweet, slow-cooked onions add a rich, mellow note, while the velvety béchamel infuses every fry with pure indulgence. After a quick broil, the fries emerge bubbling and golden, edges just crisp enough to contrast their decadent surroundings. The finishing flourish of fresh chives and crispy fried shallots gives a bright pop and satisfying crunch, ensuring every forkful delivers the ultimate gratin experience. Serve this dish right out of the skillet for peak warmth and texture. It’s a memorable side or main course that elevates any gathering—whether you’re hosting friends for a cozy get-together or turning an ordinary night into something extraordinary. Garlic & Herb Au Gratin Crinkle Fries prove that comfort classics can always surprise and delight.
“Friesgiving is all about good vibes, great friends, and even better fries. Loaded fries make the perfect shareable dish—easy to make, impossible not to love.”
1 teaspoon olive oil or butter (for caramelizing onions)
1 cup shredded Gruyère cheese
1 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh chives
For the caramelized onions:
1 medium yellow onion, thinly sliced
1 tablespoon butter
½ teaspoon sea salt
1 teaspoon white sugar
½ tablespoon Worcestershire sauce
For the béchamel sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ½ cups whole milk (warm)
¼ cup heavy cream
1 teaspoon granulated garlic
½ teaspoon granulated garlic
Sea salt and cracked black pepper, to taste
For the crispy shallots:
1 shallot, sliced thin
cooking oil to fry
sea salt to taste
How to make it
Caramelize the onions In a skillet over medium-low heat, melt butter. Add sliced onions with a pinch of salt, sugar, Worcestershire sauce and cook slowly, stirring occasionally, until deep golden brown — about 20–25 minutes. This can be done while fries are baking. Set aside.
Make the béchamel sauce In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a light roux. Gradually whisk in warm milk and cream until smooth and thickened (about 3–5 minutes). Season with granulated garlic, granulated onion, salt, and black pepper. Remove from heat and set aside.
Bake the fries Preheat oven to 425°F (220°C). Arrange McCain Garlic & Herb Crinkle Fries on a baking sheet in a single layer. Bake 18–20 minutes (or until golden and crisp) tossing fries half way through.
Build the gratin Lightly butter a cast-iron skillet or small baking dish. Add the following layers: Sauce layer: Spoon a thin layer of béchamel across the bottom. Cheese layer: Sprinkle a mix of Gruyère and cheddar to cover the sauce. Onion layer: Scatter caramelized onions evenly over the cheese. Fry layer: Add a full layer of crisp Garlic & Herb Fries, slightly overlapping for coverage. Binder layer: Top with a light sprinkle of cheese to help lock the fries in place.
Broil to finish Switch oven to broil. Place skillet on the top rack and broil for 2–3 minutes, or until the top fries are sizzling, cheese has melted through, and edges turn golden-brown.
Garnish & serve Remove from oven and let sit for 1–2 minutes to settle. Top with chopped chives and crispy fried shallots. Serve immediately right out of the skillet for peak crunch and creaminess.
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