Preheat your deep fryer or large pot with vegetable oil to 350°F (175°C). Prepare a baking sheet with paper towels for draining fried potatoes.
Carefully cut the potatoes into evenly sized strips. Rinse and pat dry to remove excess moisture. Carefully lower the potato strips into hot oil, frying in batches, until golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
4 large Russet potatoes
While potatoes fry, cook the bacon strips in a skillet over medium heat until crispy. Remove and drain on paper towels, then crumble into small bits.
4 large Russet potatoes
In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute until slightly golden. Gradually whisk in milk, stirring constantly, until the mixture thickens and begins to bubble. Reduce heat and add shredded cheddar cheese, stirring until smooth. Season with salt and pepper.
4 large Russet potatoes
Stir chopped pickles into the cheese sauce, mixing thoroughly to incorporate the tangy flavor.
4 large Russet potatoes
Assemble the dish by layering fried potatoes in a large serving dish. Pour the cheese and pickle sauce over the fries, then sprinkle with crispy bacon bits. Serve immediately while hot and gooey, with the sauce visibly melting over the fries.
4 large Russet potatoes
