Oohh poutine, the things you do to me. Chips, cheese, gravy – what more could a girl want? How about a recipe to make this Canadian speciality at home, probably late at night, probably after a cocktail too many.
Luckily MUNCH is here to the rescue. Check out the cute video above, then follow the recipe below…
For the gravy:
- 2 Tbsp. (30 ml) cornstarch
- 2 Tbsp. (30 ml) water
- 6 Tbsp. (90 ml) unsalted butter
- 1/4 cup (60 ml) unbleached all-purpose flour
- 2 cloves garlic, finely chopped
- 20 oz. (568 ml) beef broth
- 10 oz. (284 ml) chicken broth
- Pepper, to taste
For the fries:
- 2 lbs. Russet potatoes (3-4 medium potatoes)
- Peanut or other frying oil
- 1 – 1 1/2 cups chunks of mozzarella cheese or fresh cheese curd if you can find it
To prepare the gravy:
In a small bowl, dissolve the corn starch in the water and set aside.
In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown. Add the garlic and cook for a further 30 seconds.
Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in the corn-starch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
To prepare the fries:
Cut your potatoes into 1/2-inch thick sticks. Heat your oil in your deep fat fryer or large, wide, heavy cooking pot to 300° F.
Add your fries to the oil and cook for 5-8 minutes, just until the potatoes are starting to cook but are not yet browned. Remove the potatoes from the oil and scatter on a wire rack.
Increase the oil temperature to 375° F. Once oil is heated to that temperature, return the potatoes to the fryer and cook until they are golden brown. Remove to a paper towel-lined bowl.
To prepare the poutine:
Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of the hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as this is needed to mostly coat the fries.
Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.