Poutine (Fries and Gravy)

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 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
Directions

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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