Poutine is a tasty meal made of French fries covered with fresh cheese curds and a thick, brown gravy. It originated in the province of Quebec but has become a popular food throughout Canada. For some people, poutine is the ultimate comfort food. The meal looks like a big mess, but it tastes delicious.
Ingredients
6 to 8 large Yukon gold potatoes, peeled, 1 tablespoon vegetable oil, plus more for frying,1 shallot, minced, 1 small clove garlic, minced, 2 cups chicken stock, 2 cups beef stock, 2 tablespoons ketchup, 1 tablespoon apple cider vinegar, 1 tablespoon whole green peppercorns, 1/2 teaspoon Worcestershire sauce, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, Kosher salt and freshly ground pepper, 2 cups cheddar cheese
Recipe:
Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks
Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
Put the fries in shallow dishes; top with the cheese curds and gravy.
To Look
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