Poutine (Fries and Gravy)

4 to 6 servings
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups beef stock
  • Salt
  • Freshly ground black pepper
  • 2 pounds Idaho white potatoes, peeled and cut
  • 1/2 pound fresh cheese curd

In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

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3.5 8
When this is made with chicken gravy it should be called "Pooptine". item not reviewed by moderator and published
Emeril needs to do some homework. Poutine gravy is made from Chicken, Veal or Turkey. It also has a touch of vinegar to balance the dish. Heavy Beef gravy is rarely used in this dish. Sorry, Emeril you've made fries with gravy and cheese NOT Poutine! item not reviewed by moderator and published
This is a good homemade recipe. You can also buy poutine sauce online at bigpoutine.com item not reviewed by moderator and published
I live in quebec and its no a poutine poutine its not a beef stock sauce who is use to do this ( sorry if my english is not very good ) item not reviewed by moderator and published
Not even close to authentic. Love you Emeril but not this one. item not reviewed by moderator and published
After seeing poutine featured on several travel/cooking shows, I acquired a strong craving for it and decided to make it at home (the only restaurant nearby that serves "poutine" does not make the authentic dish (although it is still delicious) and replaces curds with melted aged cheddar . Cheese curds are unavailable in my area, so I ordered them online. Happily, they arrived fresh and delivered the famous "squeak" when chewed! The method of blanching the potatoes prior to frying worked very well. The gravy took much longer than 20 minutes to thicken up, but I just kept simmering it until it had reduced and thickened enough. After reduction, the amount was just perfect to cover the amount of potatoes. This made a satisfying and tasty dinner on a cold Saturday night! item not reviewed by moderator and published
I lived in Quebec for 4 months. I love poutine. I am anxious to try this recipie! item not reviewed by moderator and published
Despite the odd sounding mix of ingrediants, this is a great recipe that reminds me of home:) Make sure that the cheese curds are fresh! item not reviewed by moderator and published

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Chicken and Cheese Poutine

Recipe courtesy of Food Network Kitchen