French Fries w/ Blue Cheese Cream Sauce, Pork and Bacon

This indulgent dish by Giorgos Tsoulis brings together crispy French fries, tender pork, smoky bacon, and a rich blue cheese cream sauce for a bold and satisfying combination. Comforting yet full of character, it’s the kind of recipe that turns simple ingredients into something memorable.

Originally made with Roquefort, the iconic French blue cheese, the sauce delivers a sharp, complex flavor that pairs beautifully with the fries and pork. That said, the recipe is easy to adapt and works just as well with other types of blue cheese, allowing you to adjust the intensity and creaminess to suit your taste.

Enjoy!

French Fries with Blue Cheese Cream Sauce, Pork and Bacon

Giorgos Tsoulis

If you love bold, creamy blue cheese flavors, this indulgent dish is for you. Crispy French fries are paired with tender pork, smoky bacon, and a rich Roquefort cream sauce. It's perfect as a hearty side or a casual main dish.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine French, International

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 large potatoes washed and cut into fries
• 200 g Roquefort cheese (or other type of blue cheese)
• 200 g heavy cream
• 200 g pork loin sliced into strips
• 50 g sun-dried tomatoes sliced
• 4 bacon slices cut in pieces
• salt and freshly ground black pepper (to taste)
• sunflower oil for frying

Instructions

 

Prepare the Roquefort sauce

• In a small saucepan, heat the heavy cream over low heat. Add the Roquefort cheese and stir continuously until melted and smooth. Season lightly with pepper and set aside, keeping warm.

Cook the pork and bacon

• Meanwhile, heat a frying pan over medium heat and cook the pork slices with the bacon until well browned and fully cooked. Add the sun-dried tomatoes during the last minute and stir briefly. Remove from heat.

Fry the potatoes

• Heat sunflower oil in a deep pan or fryer to 170–180°C (340–355°F). Fry the potatoes in batches until golden and crispy. Drain on paper towels and season with salt.

Serve

• Arrange the fries on a serving plate, spoon over the Roquefort sauce, and top with the pork and bacon mixture. Serve immediately.

Notes

Chef’s Tip: I highly recommend to add finely chopped parsley for extra flavor.

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Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.