Wendy’s Bacon Fondue Fries are crispy French fries topped with Gruyere cheese fondue sauce and applewood smoked bacon.
There are few things in life that are simply irresistible. For me, freshly made French Fries is a treat hard to resist. French fries as Wendy’s are natural cut fries. There are bits of skin still left on the French fries.
In this recipe, fries are topped with a creamy cheese sauce made with Swiss Gruyere cheese. Then if cheese-laden fries aren’t enough, they are also topped with crispy applewood smoked bacon.
You can recreate these at home. Bacon fondue fries were a limited time only menu item. So if you want to enjoy them again, you can since I have unlocked this top secret recipe for these cheese fries.
Here’s what you will need to recreate this recipe:
Frozen French fries. Oreida brand makes some great French Fries. Most fast-food restaurants use frozen fries. The freezing process helps the fries become extra crispy. Why are frozen fries extra crispy? Some of the water is lost from the potato during the freezing process. The frozen French fries are also partially cooked, giving you the crispiest fry ever.
Oil for the fryer. I like to use vegetable oil. I just make sure the oil is heated to 350 degrees. You could use peanut oil, corn oil, canola oil, or even vegetable shortening. I don’t recommend olive oil because it is much more expensive and it will change the flavor of fries.
Applewood smoked bacon. Go to your grocery store, and pick out your favorite applewood smoked bacon. Oscar Meyer makes a great hardwood smoked bacon. If you can’t find the applewood smoked bacon. I like to cook bacon in the oven. When you cook bacon in the oven, you get wonderfully cooked bacon that is crispy, flat, and made without splatter on your cooktop.
Gruyere cheese, flour, butter, salt, and milk. These are for the fondue sauce.
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.
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 take a look at more of my restaurant copycat recipes and tasty side dishes.
Wendy’s Fondue Fries Copycat Recipe
- 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
- 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.”
billy patscher jr.
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.