Entree: Canada – Quebec – Poutine (French-Canadian dish of hot fries topped with fresh cheese curds and a rich brown gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and cut into 3/8–1/2 inch (1 cm) thick fries
- 4 cups (960 ml) vegetable oil for frying
- 8 oz (225 g) fresh white cheese curds
- 4 tbsp (56 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Optional: 1 tsp (5 ml) white vinegar to soak potatoes (see instructions)

Instructions

1. Step 1: Rinse the cut potatoes under cold water until water runs clear to remove excess starch; optionally soak in cold water with 1 tsp (5 ml) white vinegar for 15–30 minutes. Drain and pat very dry with kitchen towels.
2. Step 2: Heat vegetable oil in a deep pot or fryer to 325°F (165°C). Fry potatoes in batches 3–4 minutes until softened but not browned. Remove to a rack and cool.
3. Step 3: Increase oil temperature to 375°F (190°C). Fry cooled potatoes a second time in batches until golden brown and crisp, about 2–3 minutes. Drain on paper towels and season lightly with salt.
4. Step 4: While fries finish, make the gravy: melt butter in a saucepan over medium heat. Whisk in flour and cook 2–3 minutes until bubbling and lightly golden to form a blond roux.
5. Step 5: Gradually whisk in beef stock and chicken stock until smooth. Bring to a simmer, reduce heat, and cook 6–8 minutes until slightly thickened. Stir in Worcestershire sauce, 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper; adjust seasoning.
6. Step 6: To assemble, divide hot fries among 4 plates, scatter cheese curds evenly over fries, then ladle hot gravy over the curds so they begin to soften but still squeak. Serve immediately.