Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

POUTINE WITH HOMEMADE GRAVY

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Totaltime: 50 minutes

Cheese curds are the fresh curds of cheese, often cheddar. Their flavor is mild with about the same firmness as cheese, but has a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic.

Ingredients

  • 6 large russet potatoes, peeled and cut into 1/4-inch (1/2-cm) thick sticks
    1 1/2 lbs (675 g) cheese curds
    Brown Gravy Sauce for Poutine (recipe below)
    Canola oil
    Salt
    BROWN GRAVY SAUCE FOR POUTINE
    1 tablespoon (15 ml) cornstarch
    1 tablespoon (15 ml) water
    3 tablespoons (50 ml) unsalted butter
    2 tablespoons (30 ml) unbleached all-purpose flour
    2 cloves garlic, finely chopped
    1 can 10 oz (284 ml) beef broth, undiluted
    Pepper

Preparation

  • In a large bowl, soak the potatoes in cold water for about 30 minutes or up to 24 hours in the refrigerator.
    Preheat the oil in the deep fryer to 170 °C (325 °F). Place a wire rack on a baking sheet.
    Drain and pat the potatoes dry with a clean cloth and place them in the deep fryer basket. Place the basket into the hot oil and cook for about 2 minutes
    Drain and scatter the fries on the wire rack. Let cool. Increase the deep fryer oil temperature to 180 °C (350 °F).
    Place the potatoes into the fryer and fry for 2 to 4 minutes or until the fries are golden brown. Remove the fries from the fryer and drain on the rack or paper towels. Sprinkle with salt and keep in a warm oven.
    Divide the fries onto four plates, top with the cheese and sauce.

    BROWN GRAVY SAUCE FOR POUTINE
    In a small bowl, dissolve the cornstarch in the water. Set aside.
    In a saucepan, melt the butter. Add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add the garlic and cook for about 30 seconds.
    Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper.

Have you tried the recipe?

Poutine with homemade gravy

Add Comment

* Required information
1000
What is the day after Friday?

Comments (2)

Gravatar
New
Hannah(Benin)says...

POUTINE WITH HOMEMADE GRAVYCanadian.. Very

Gravatar
Regular
Iansays...

Best homemade

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook