Poutine Recipe from Seasons & Suppers.

Ingredients

Poutine Gravy:

• 3 Tbsp cornstarch
• 2 Tbsp water
• 6 Tbsp unsalted butter
• 1/4 cup unbleached all-purpose flour
• 20 oz beef broth
• 10 oz chicken broth
• Pepper, to taste

For Deep Fried Fries:

• 2 lbs Russet potatoes, (3-4 medium potatoes)
• Peanut or other frying oil

Toppings:

• 1 – 1 1/2 cups white cheddar cheese curds, (Or torn chunks of mozzarella cheese would be the closest substitution)

Directions

1. For the gravy, dissolve the cornstarch in water and set aside. In a saucepan, melt the butter, add the flour and cook. Stir regularly for about 5 minutes until the mixture turns golden brown.
2. Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about half of the cornstarch mixture and simmer for a minute or so. (Thicker gravy calls for more cornstarch). Season with paper.
3. For the fried, cut your potatoes into ½-inch thick sticks. Place in a bowl and cover with cold water. Allow the potatoes to soak for at least one hour. When ready to cook heat your oil in your deep fryer to 300°F.
4. Drain the potatoes from the water and place them onto a sheet of paper towels to remove excess moisture.
5. Add your fries to the oil and cook for 5-8 minutes until the potatoes are cooked but not brown yet. Remove potatoes from the oil and scatter on a wire rack. Increase oil temperature to 375°F. Once oil is heated to that temperature, return the potatoes to the fryer and cook until the potatoes are golden brown. Remove to a paper towel-lined bowl.
6. To Prepare Poutine: Add your fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy.
7. Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.