Poutine (French Fries with Gravy and Cheese Curds)

Classic Gravy Fries (Poutine)
Classic Gravy Fries (Poutine)
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, poutine is perhaps the ultimate late-night snack.Maxime Iattoni

The province's gastronomic achievements may reach dizzying heights, but Quebec may forever be known as the place where poutine began. An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, poutine is perhaps the ultimate late-night snack. This gravy fry, poutine recipe comes to us from Toronto, Ontario native and kitchen assistant Anne-Marie White.

What You Will Need

Poutine (French Fries with Gravy and Cheese Curds)
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Yield: serves 4-6

Ingredients

  • 4 lb. russet potatoes, skin-on, washed and dried
  • 4 tbsp. unsalted butter
  • 14 cup flour
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 4 cups beef stock
  • 2 tbsp. ketchup
  • 1 tbsp. cider vinegar
  • 1 tbsp. whole green peppercorns
  • 12 tsp. Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • Canola oil, for frying
  • 2 cups cheddar cheese curds

Instructions

  1. Cut potatoes into lengths of about 14" x 14" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.
  2. Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.
  3. Pour oil to a depth of 3" in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.
  4. Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.