CanadaNorth America

Poutine

Name: Poutine
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1100 g Russet potatoes, scrubbed and cut into thick fries; 6 cups Vegetable oil, for deep-frying; 1 tsp Table salt; 12 oz Cheese curds, at room temperature, torn into bite-size pieces; 3 tbsp Unsalted butter; 3 tbsp All-purpose flour; 3 cups Beef broth; 1 tsp Worcestershire sauce; ½ tsp Ground black pepper

1 hr 15 minServes 4$51.64

Thick-cut potatoes are fried twice until crisp, then covered with fresh cheddar cheese curds and a hot, peppery brown gravy made from a butter-and-flour roux and beef broth, so the curds soften without fully melting. The dish comes from rural Quebec and is now eaten across Canada.

Ingredients

1100 gRusset potatoesscrubbed and cut into thick friesBuy 2.43 lb
6 cupsVegetable oilfor deep-fryingBuy 3 bottles
1 tspTable saltBuy 1 canister
12 ozCheese curdsat room temperature, torn into bite-size piecesBuy 3 packages
3 tbspUnsalted butterBuy 1 package
3 tbspAll-purpose flourBuy 1 bag
3 cupsBeef brothBuy 1 carton
1 tspWorcestershire sauceBuy 1 bottle
½ tspGround black pepperBuy 1 jar

Method

Soak the cut potatoes in cold water for 30 minutes, then drain and dry them very well.
For the gravy, melt the butter, whisk in the flour, and cook, stirring, until nut-brown, about 4 minutes; whisk in the broth, Worcestershire, and pepper and simmer until it coats a spoon, about 10 minutes. Keep hot.
Heat the oil to 325°F (160°C) and fry the potatoes in batches until soft but pale, about 5 minutes; drain.
Raise the oil to 375°F (190°C) and fry again until deep golden and crisp, 3 to 4 minutes; drain and salt.
Pile the fries into bowls, scatter over the cheese curds, and pour the hot gravy on top. Serve at once.