Poutine

Oh, Canada! Poutine is Canada’s national dish of French fries topped with gravy and cheese curds. Popular throughout Canada, its origin is Quebec. Annual poutine celebrations occur in Quebec City, Montreal, Toronto, Ottawa, as well as northern United States such as parts of Maine, New Hampshire, Massachusetts, Illinois. We will be making the gravy from scratch because it isn’t ordinary store-bought beef gravy. Poutine is kind of an art form and you’re about to join a very large club. Here is your membership passport.

Ingredients

• 4 russet potatoes

• oil suitable for frying such as canola or vegetable oil (not olive oil)

• 2 Tbsp cheese curds

• 1 tsp thin sliced chives

• (Optional additional toppings) diced jalapeno, red onion, fried garlic, crumbled bacon, scallions

• Gravy made from the following:
  

  • 1 1/4 cups beef broth

  • 1/4 cup of Canadian beer

  • 1 Tbsp butter

  • 1 Tbsp flour

  • 1 tsp Worchestershire sauce

  • 1/8 tsp each of garlic powder, onion powder, oregano, thyme, and pepper

Directions

1. Wash and dry potatoes, peel, then slice into no more than 1/2 inch wide fries. Rinse and drain 3 times. Soak in ice water for 20 minutes.

2. Make the gravy by melting butter in a sauce pot and after melted, adding flour and spices, stirring continuously for 2 to 3 minutes. This make a roux which will thicken the gravy. Add beef broth and whisk until evenly combined. Cook 2 to 3 more minutes or until gravy is bubbling and thickened. Remove from heat, cover, and set aside.

3. In a large pot or cast iron skillet on medium heat, heat enough oil to come 2 1/2 inches up the sides.

4. Working in batches, fry the potatoes until just browned, 5 minutes. Remove from oil and drain on a paper towel lined plate.

5. After all the fries are done, turn the heat up to medium high and refry them, working in batches again, for 1 to 3 minutes or until golden brown. Remove fries and drain once more. Season with salt immediately.

6. Assemble the poutine by adding a layer of fries to a dish, topping with 2 to 3 spoonfuls of gravy, cheese curds, more gravy, chives, and optional additional toppings.