Name: Canadian Poutine
Cook time: 1 h 50 min
Total time: 1 h 50 min
Cuisine: Canadian
Ingredients: 4 large Yellow Potatoes; ~1 Litre Canola Oil (enough to cover the fries in the pot); 240 grams Cheese Curds; Salt; Parsley (optional); 1/4 cup Butter; 5 Tablespoons All Purpose Flour; 1/2 teaspoon Thyme; 2 cups Chicken Stock; 1 1/2 cups Beef Stock; 1 teaspoon Salt; 1 Tablespoon Water + 1 teaspoon Cornstarch

Canadian

Tongs

Bowl

Saucepan

Whisk

Slice the potatoes into long lengths to create the fries. (Keep in mind that if you cut the potatoes slimmer that they will need less time to cook and vice versa if the potatoes are larger, they will need more time to cook)

Place the cut potatoes into a large heavy bottomed pot and cover with canola oil.

Place over medium/high heat. Don't touch the potatoes for the first 20 minutes or so, after 20 minutes, carefully use a pair of tongs to move the fries around.

Cook the potatoes until they are golden brown, about 50-60 minutes total (see notes in the blog post about cooking times).

Turn off the heat and transfer the fries into a bowl lined with paper towels.

Generously salt the fries and toss to fully coat

In a medium saucepan over low heat melt the butter.

As soon as the butter has melted add the flour and thyme. Whisk to combine and cook for 1 minute.

Add the chicken and beef stock to the saucepan, stirring constantly to fully combine. Stir in the salt and bring to a boil for 5 minutes, stirring regularly.

In a small bowl combine the water and cornstarch and stir to combine.

Pour the mixture into the gravy, whisking constantly, and cook for an additional 2 minutes until the mixture has thickened.

In an oven safe container, spread out the prepared fries and top with the cheese curds.

Place in the oven under the broiler for 2 minutes.

Remove from the oven and pour the desired amount of gravy on top. Top with parsley, if desired and serve immediately.

Canadian Poutine

Utensils needed:

Overview

Cuisine

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