Poutine Recipe

Poutine Ingredients: 4 large potatoes (Russet or Yukon Gold), peeled and cut into French fries Vegetable oil, for frying 2 cups cheese curds (if unavailable, you can substitute with fresh mozzarella or another cheese that melts well) Gravy (homemade or store-bought): 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups beef or chicken broth (or a combination) Salt and pepper, to taste Instructions: Prepare the French Fries: Rinse the peeled potatoes under cold water to remove excess starch. Pat them dry with paper towels. Heat vegetable oil in a deep fryer or large pot to 325°F (165°C). Fry the potatoes in batches until golden and crispy, about 4-5 minutes per batch. Remove them with a slotted spoon and drain on paper towels. Increase the oil temperature to 375°F (190°C) and fry the potatoes again in batches until they are crispy and golden brown, about 2-3 minutes per batch. Drain on fresh paper towels and season with salt while still hot. Make the Gravy: In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute to create a roux. Gradually whisk in the broth, stirring constantly to avoid lumps. Cook the gravy until it thickens and comes to a simmer, about 5-7 minutes. Season with salt and pepper to taste. Keep warm until ready to serve. Assemble the Poutine: Arrange the crispy French fries on serving plates or in a large serving dish. Sprinkle the cheese curds evenly over the hot fries. Ladle the hot gravy over the fries and cheese curds, ensuring that all the cheese curds are covered and starting to melt.