Entree: Canada – Montreal – Poutine (French fries topped with fresh cheese curds and hot brown gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 lb (900 g) russet potatoes, scrubbed
- 6 cups (1.4 L) vegetable oil or canola oil for frying
- Salt, to taste
- 8 oz (225 g) fresh cheese curds (preferably Quebec-style squeaky curds)
- 4 tbsp (60 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (475 ml) beef stock (preferably rich, low-sodium)
- 1/2 cup (120 ml) chicken stock or water
- 1 tsp (5 ml) Worcestershire sauce
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) fine sea salt, or to taste
- 1 tsp (5 ml) apple cider vinegar or lemon juice (optional, to brighten gravy)

Instructions

1. Peel (optional) and cut potatoes into 1/3- to 1/2-inch (8–12 mm) fries. Rinse in cold water until water runs clear, then dry thoroughly on a clean towel.
2. Heat oil in a deep pot or heavy Dutch oven to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until pale and limp but not browned. Remove and drain on paper towels.
3. Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches again for 2–3 minutes until golden and crisp. Drain on a rack or paper towels and immediately season with salt.
4. Meanwhile, make the gravy: melt butter in a saucepan over medium heat. Add flour and whisk to form a blond roux, cooking 2–3 minutes without browning.
5. Gradually whisk in beef stock and chicken stock, smoothing any lumps. Add Worcestershire sauce, pepper, and salt. Simmer 6–8 minutes until thickened to a gravy consistency. Taste and add vinegar or lemon juice if desired for brightness.
6. To assemble, portion fries onto warm plates, scatter cheese curds evenly over fries, and ladle hot gravy over the top so the curds soften and become slightly melty. Serve immediately.