Poutine
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 2:00am

Ingredients




2 tablespoons butter
2 tablespoons flour
2 cups beef stock
Salt
Freshly ground black pepper
2 pounds Idaho white potatoes, peeled and cut
1/2 pound fresh cheese curd

Preparation

1 In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on

About


My ex-pat friend living in Montreal raves about this French Canadian dish. From Emeril Lagasse.

Comments:
Andrea Rowe

Costco Food Courts in B.C.  Canada serve this.  It's quite good, but messy!