Classic Poutine {Fries, Gravy & Cheese Curds}
By: Angela LeMoine
Published: Friday, August 29, 2014 - 6:42am

Ingredients




8 russet potatoes, cut into wedges and placed into a bowl of cold water
1 lb white cheddar cheese curds
4 Tbsp unsalted butter
6 Tbsp flour
1 shallot
2 tsp garlic powder
2 tsp worcestershire sauce
5 cups beef broth
1/4 tsp black pepper
1 tsp salt
Salt for the fries
vegetable oil

Preparation

1 Like I mentioned in the note above, you will want the cut potatoes to sit in a bowl of cold water for 2-3 hours or overnight. 2 Lets start with the gravy. In a saucepan, over medium low heat, add in the butter, garlic powder and shallots. Cook for a few minutes until the shallots are softened. 3 Whisk in the flour and cook for a minute or two to cook out the raw flour taste. 4 Add in the worcestershire sauce, broth, salt and pepper. Whisk until the roux {flour & butter} is worked in and smooth. 5 Up the heat to medium and simmer for about 20-25 minutes until the gravy has thickened enough just coat the back of a spoon. {I don't care for a very thick gravy so this recipe is a little bit on the looser side}. Set aside. You'll want to have this hot and ready to go when the fries are done. 6 Lets get to those potatoes! Drain the potatoes and place them onto a clean dish cloth and top with another to soak up any excess water. 7 Heat up several inches of vegetable oil in a heavy pot to about 300 degrees {no worries if you don't have a cooking thermometer}. 8 We're going to do a double fry, that means after the first fry the potatoes are just cooked and not yet golden and crisp. Lets test the oil. Place 1 fry into the oil. Small gentle bubbles should form around the potato. No bubbles, then the oil isn't ready. Fast bubbling means its too hot. 9 When the oil is ready go ahead and gently add in a small batch of the cut potatoes. Using a slotted metal spoon, move the fries around as they cook. They should only be in the oil for 3-4 minutes. 10 Pull the fries out and place onto a paper towel lined baking sheet. Salt lightly as soon as they come out. 11 Go ahead and continue the first fry with the remaining potatoes. 12 Once all the potatoes have gone through the first fry we are ready to crisp them up! This part is much quicker. Raise the flame up to medium high and allow it to heat up {approx 400 degrees}. 13 Get another baking sheet ready with paper towels. Again in small batches place the potatoes into the oil and move them around as they fry. Cook until golden and crisp, place onto the paper towels. 14 To assemble... Crisp fries onto a plate, topped with the cheese curds and then drown it all in that piping hot gravy! Enjoy!

About

Sometimes it is the simplicity of a dish that makes it so incredible and that is exactly the case for this one, Classic Poutine {Fries, Gravy & Cheese Curds}! I wanted to do it the classic Quebec way so cheese curds were a must {Yup, I ordered 5 lbs to be delivered to my house}. That is just one component though; equally as important is a fabulous homemade gravy and fresh hand cut french fries! This dish was such a treat! 
NOTE: The cut potatoes should sit in a bowl of cold water for 2-3 hours or overnight. This will help pull out some of the starch and help them to crisp up. Also, Be sure to read through the entire recipe so you understand the frying steps.