Authentic Canadian Poutine
Servings: 4 people
Ingredients
French Fries
- 3-4 medium potatoes
- oil for frying
Poutine Gravy
- 3 tsbp cornstarch
- 2 tbsp water
- 6 tbsp unsalted butter
- 1/4 cup unbleached all-purpose flour
- 20 oz beef stock (broth) 2 1/2 cups approx.
- 10 oz chicken stock 1 1/2 cup approx.
- pepper to taste
Toppings
- 1 1/2- 2 cups white cheese curds (preferably Canadian cheddar, but mozzarella can be used to substitute)
Instructions
Gravy
- In small bowl, dissolve cornstarch in water and set aside
- In large saucepan, melt butter. Add flour and cook 5 minutes until mixture starts to brown
- Add broth (both) and bring to bowl, stirring constantly.
- Add half of cornstarch mixture and continue stirring. Add cornstarch until you've reached wanted consistency (we use a fairly thin gravy in Canada for poutine). Cover and set aside.
French Fries
- Wash and cut potatoes into desired size. Place into COLD water and let sit until needed.
- Heat oil to 375 F (148 c).
- Remove potatoes from water and drain excess water.
- Cook fries in oil for 5-7 minutes or until desired doneness. Blot excess oil from fries.
Preparing Poutine
- Place fries onto plate or into bowl. Add desired amount of cheese curds. Pour over desired amount of gravy.
- Wit for curds to melt slightly. Season to taste and enjoy!
Notes
Russet potatoes are usually used for this dish, but I use Yukon gold as they are a lighter potatoe that crisps better and is sifter on the outside. Also Russet potatoes are genetically modified (for anyone interested).