A great Quebec classic: golden French fries, squeaky cheese curds, and hot brown gravy ladled over the top. Comforting, generous, and true to the spirit of traditional poutine.
Ingredients
- 1.2 kg russet potatoes
- 2 l frying oil
- 300 g fresh cheddar cheese curds
- 600 ml homemade brown gravy
- 40 g unsalted butter
- 35 g all-purpose flour
- 350 ml beef broth
- 250 ml chicken broth
- 1 tbsp Worcestershire sauce
- to taste fine salt
- to taste ground black pepper
Method
- Peel the potatoes, cut them into even sticks, and rinse under cold water until the water runs clear.
- Thoroughly dry the fries in a clean kitchen towel: they must be matte to the touch to fry without splattering.
- Heat the frying oil in a large pot or deep fryer until a potato stick gently sizzles when submerged.
- Fry the potatoes a first time until tender but still pale, then drain them on a wire rack.
- While the fries rest, prepare or reheat the brown gravy until fluid, shiny, and piping hot.
- Increase the oil temperature, then fry the potatoes a second time until golden, crispy, and rattling when shaken.
- Drain the fries, salt them immediately, and divide them into warm bowls or deep plates.
- Generously scatter the cheese curds, pour the piping hot brown gravy over the top, and serve immediately, while the cheese remains soft and slightly squeaky.
Nutrition
Per serving
- Energy
- 992.5 kcal
- Protein
- 31.34 g
- Carbohydrate
- 73.48 g
- Fat
- 64.21 g
- Fibre
- 8.51 g
- Calcium
- 290.14 mg
- Iron
- 1.47 mg
- Magnesium
- 71.35 mg
