Canada · Canada
Poutine (Fries with Cheese Curds and Gravy)
Crisp french fries topped with squeaky fresh cheese curds and smothered in hot beef gravy.
Poutine started in Quebec as a way to use up cheese curds left over from cheesemaking, and it spread through the provinces until a version now carries the unofficial title of Canada's national dish. It is meant to be eaten immediately while the curds are still warm enough to squeak against the teeth. Hot enough fries and cool enough curds, in that order, is the whole argument.
Ingredients
- russet potatoes, cut into batons800 g
- fresh cheese curds200 g
- beef stock500 ml
- unsalted butter30 g
- all-purpose flour30 g
- neutral frying oil1 l
- fine salt2 tsp
Directions
- 1
Fry the potatoes once at low temperature, rest, then fry again at high temperature until golden.
Fries are golden and audibly crisp. - 2
Melt butter, whisk in flour to make a roux, gradually add beef stock and simmer until silky.
Gravy coats the back of a spoon without running off. - 3
Layer fries and curds in a bowl, pour hot gravy over so curds soften but don't fully melt.
Curds squeak slightly when bitten and gravy is visibly thick.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content