Are you looking for an indulgent snack? This Authentic Poutine features a thick gravy, fresh fries, and the cheesy goodness of cheese curds. While traditionally made with plain cheese curds, you can customize this dish by swapping in some flavored cheese curds like Garlic and Herb or Buffalo for a kick!
For the Poutine Gravy:
3 tablespoons of cornstarch
2 tablespoons of water
6 tablespoons of unsalted butter
1/4 cup of all-purpose flour
20 ounces of beef broth
10 ounces of chicken broth
Freshly ground black pepper, to taste
For the Fries:
2 pounds of Russet potatoes
Peanut or canola oil
For the Topping:
1 - 1/2 cups of cheese curds
1. Prepare the gravy: in a small bowl, dissolve the cornstarch in the water and set aside.
2. In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, or until the mixture turns golden brown.
3. Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about half of the cornstarch mixture and simmer for a minute or so. If you would like your gravy thicker, add in more of the cornstarch mixture in small increments until you have achieved your desired texture. Season with pepper, to taste.
4. For the fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least 1 hour or several hours. When ready to cook, heat your oil in a deep fryer or large, wide, heavy cooking pot to 300 degrees F.
5. Remove the potatoes from the water and place them onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
6. Add your fries to the 300 degrees F oil and cook for 5-8 minutes, just until the potatoes are starting to cook, but are not yet browned. Remove the potatoes from the oil and scatter them on a wire rack. Increase the oil temperature to 375 degrees F. Once at temperature, return the potatoes to the fryer and cook until they are golden brown. Remove to a paper towel-lined bowl.
7. To prepare the poutine: Add your fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and, using tongs, toss the fries in the gravy. Add more gravy, as needed, to mostly coat the fries.
8. Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper.
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