The first time I ordered Wendy’s Bacon Fondue Fries during their limited-time run, I knew I was experiencing something special. These weren’t just regular cheese fries. They were an indulgent masterpiece featuring crispy natural-cut fries smothered in decadent, creamy Gruyere cheese fondue and topped with smoky applewood bacon. The combination of textures and flavors created an irresistible side dish that drove me back for more until they disappeared from the menu forever.
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Table of Contents
Why This Recipe Works
The magic happens when crispy frozen fries (which actually fry better than fresh due to moisture loss during freezing) meet authentic Swiss Gruyere fondue made with proper roux technique. The applewood smoked bacon adds the smoky element that made this limited-time item so memorable. Using frozen fries replicates fast-food texture while homemade fondue elevates the entire dish beyond typical cheese sauce.
Ingredients
Fries and Bacon Ingredients
- Frozen French fries – Natural-cut style replicates Wendy’s signature skin-on fries perfectly
- Vegetable oil – High smoke point makes it ideal for safe, effective frying
- Applewood smoked bacon – Provides signature smoky flavor that defines this dish
Gruyere Fondue Sauce Ingredients
- Salt – Enhances cheese flavor and balances richness naturally
- Gruyere cheese – Authentic Swiss cheese creates rich, nutty fondue base
- All-purpose flour – Forms roux base that thickens sauce properly
- Butter – Creates smooth roux and adds richness to fondue
- Whole milk – Provides creamy base for smooth, pourable consistency
How to Make Bacon Fondue Fries
- Cook bacon until crispy. Chop into small pieces.
- Melt butter in a small saucepan over medium heat. Stir in flour and cook for 1 minute.
- Whisk in salt and milk. Cook until thickened.
- Add cheese and stir until cheese is melted and sauce is smooth.
- Fry the French fries until crispy. Drain and place on a serving plate.
- Pour cheese sauce over fries.
- Sprinkle chopped bacon on top.
Cheesy goodness never goes out of style, enjoy these bacon fondue fries today.
Storage & Reheating Instructions
- Immediate Service: Best served immediately while fries are crispy and cheese is hot and melted.
- Leftover Management: Fries lose crispiness quickly, so store components separately if saving portions.
- Reheating Method: Reheat fries in 400°F oven for 5 minutes and warm sauce gently on the stovetop before combining.
Do you like Wendy’s? Check out these copycat recipes
More Cheese Fries Recipes
Recipes for Cheese Lovers
- Cheddar Beer Fondue
- Fried Curds
- Fried Cheese
- Homemade White Queso
- Dried Beef Cream Cheese Ball
- Old Fashioned Cheese Ball
Be sure to look at more of my restaurant copycat recipes and tasty side dishes.
Copycat Wendy’s Bacon Fondue Fries
Ingredients
- 1 tablespoon butter
- 1 tablespoon flour
- 1/8 teaspoon salt
- 3/4 cup of milk
- 3/4 cup Gruyere cheese shredded
- 4 pieces applewood smoked bacon, cooked and crumbled
- 16 ounces frozen french fries
Instructions
- In a small saucepan over medium heat melt 1 tablespoon butter, when the butter is melted add flour. Stir in flour and cook for approximately 1 minute or until the flour begins to become fragrant like cooked pie crust. Add in salt. Add half of the milk in and stir until the mixture thickens, then add in remaining milk. Stir until the sauce is thick, add shredded cheese, stir until all of the cheese melts. You can thin down the sauce with additional milk if desired.
- Preheat the oil to 350 degrees. Fry the French fries until they are golden brown. Remove from oil, and drain over a wire rack. To prepare the fondue fries, place French fries on a plate, add fondue cheese sauce, and top with cooked bacon.
My family gobbled these up in no time at all.
did i miss the re ipe for the swiss cheese fondue sauce that goes on top?
I am wondering the same thing…
WE HAD DINNER AT RED LOBSTER LAST NIGHT. THEY SERVED A HOT DIP WITH LOBSTER, ARTICHOKE AND CHEESE. IT WAS OUTSTANDING. CAN YOU SHARE THE RECIPE? THANKS.
I will have to check it out. Thank you!
Why is it when I make chicken soup the broth is. Cloudy
From the Kitchn.com “There are a few reasons why your stock may have turned out cloudy. Generally speaking, the cloudy nature of stock is simply due to impurities or particles in the stock.
Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. If the stock does boil, some of the fat will emulsify into the liquid, which can make it cloudy. Another reason for cloudiness is that the stock wasn’t strained well or at all.”
i wanna make french fries but i have no thermommether so i don’t know the temp of the oil my fries come tooo hard soft no taste & too greasy help me -lease ? i’m handicapped i don”t know or understand anything i need a lot of help me please ?
If you have a wooden skewer, when you put the skewer in and it begins to bubble this happens at about 350 degrees.
I don’t think your fries will become to soft, when frying, the sign that the food is done is that it floats upward, so that shouldn’t be an issue. To get it at the right temperature, make sure the oil still bubbles when you place the items into the oil. Let me know what else you need help with.