Poutine
Crispy fries smothered in rich brown gravy and squeaky cheese curds.
Vegetarian
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 large potatoes, cut into fries
- 2 cups cheese curds
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef stock (or 2/3 beef, 1/3 chicken stock)
- Oil, for frying
- Salt, to taste
Steps
- Double-fry the potatoes: first at 150C (300F) for 5-6 minutes until soft but pale, drain and rest.
- Melt butter in a saucepan, whisk in flour, cook 2 minutes.
- Gradually whisk in stock, simmer until thickened and glossy, about 8 minutes.
- Fry the potatoes a second time at 190C (375F) until golden and crisp, 3-4 minutes; salt immediately.
- Pile fries on a plate, scatter generously with cheese curds.
- Pour hot gravy over the top so the curds just begin to melt; serve immediately.