How-To: Make Shake Shack's Famous Cheese Fries and Milkshakes at Home

cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: processed cheese

Reduced-fat options lower calories while maintaining flavor.

monterey jack cheese

🥗Healthier: pepper jack cheese

💰Cheaper: mozzarella cheese

Pepper jack adds spice without increasing cost.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

bacon bits

🥗Healthier: turkey bacon bits

💰Cheaper: cooked bacon

Turkey bacon is lower in fat but still adds flavor.

Chop half an onion and a few slices of jalapeno peppers.

Heat a pan and add canola oil, onions, jalapenos, and a pinch of salt.

Sweat the onions and jalapenos for about 5 minutes until onions are translucent and jalapenos are softened.

Add white wine and vinegar to the pan and let it reduce until the onions and jalapenos are dry.

Add 2 cups of cream to the pan and let it simmer for a few seconds, then turn off the heat and let it infuse for about 30 minutes.

Cut Idaho potatoes into quarter-inch thick slices and place them in ice water to stop oxidation and release starch.

Strain the potatoes and dry them on towels before frying.

Heat oil to 320°F and fry the potatoes for about 2 minutes until soft but not colored.

Let the fries rest for at least 15 minutes before the final fry.

Heat the infused cream back on the stove until warm, then strain it over cheese and whisk until smooth and creamy.

Heat a pan with water to create steam and gently heat the cheese sauce until fully melted and smooth.

Heat oil to 375°F for the final fry of the potatoes until golden brown and crispy, about 1.5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens