Poutine

Ingredients

• 4 large russet potatoes (peeled and cut into 1/4-inch fries)

• Oil for frying (canola or peanut)

• Salt to taste

• 1 1/2 cups white cheese curds (the most essential authentic ingredient)

• Green onion

Canadian dish

Instructions

=

1. Make the Fries

   • Soak cut fries in cold water for at least an hour (preferably longer or overnight) to remove excess starch.​

   • Dry the fries thoroughly with paper towels.

   • Heat oil in a deep fryer or large pot to 325°F (163°C) and fry fries in batches until just soft, about 4–5 minutes. Drain on paper towels.

   • Increase oil temperature to 375°F (190°C) and fry the fries again until golden brown and crispy, 2–3 minutes. Drain and season with salt.​

   2. Make the Gravy

   • In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for about 2 minutes until golden.​

   • Add onion powder and cook briefly.

   • Gradually whisk in beef broth and chicken broth. Add the rest of the ingredients. Bring to a simmer and cook, stirring, until thickened to a smooth gravy consistency, 3–5 minutes.

   • Season generously with pepper, and more salt if needed.​

   3. Assemble the Poutine

   • Heap hot fries onto a plate or shallow bowl.

   • Top immediately with cheese curds so that heat from the fries starts to soften them.​

   • Ladle hot gravy generously over the curds and fries.

   • Serve immediately while everything is hot and perfect.

   Poutine is best enjoyed fresh, with the cheese curds just starting to melt but still squeaky and the fries crispy under the gravy.
   ​

• 6 tablespoons unsalted butter

• 1/4 cup gluten free all-purpose flour

• 4 cups beef broth

• 1 teaspoon onion powder

• 1/4 cup of worcestershire sauce

• 1/2 cup of ketchup

• 1/4 cup of soya sauce

• 1 tbs of dijon mustard

• Freshly ground black pepper

• Salt to taste

Homemade gravy