Ingredients
- 4 Tbsp Cornstarch
- 2.5 Tbsp Water
- 1/2 cup Beef broth
- 1 cup Chicken broth
- 3 Potatoes
- Vegetable oil
- 2 cups White cheddar cheese curds Or torn chunks of mozzarella cheese would be the closest substitution
Instructions
- Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
- In a large saucepan, bring the chicken and beef broth to a simmer.
- Whisk in about half of the cornstarch mixture and simmer for a minute. If you'd like your gravy thicker, add more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
- Cut the potatoes into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water for 15 minutes. Drain well and pat dry with a towel before frying. Heat the oil in a heavy bottom pot to 300°F.
- Add your fries to the 300°F oil and cook for 5 to 8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a paper towel lined baking sheet. Increase oil temperature to 375°F. Once the oil is heated to that temperature, return the potatoes to the oil and cook until golden brown. Remove to a paper towel-lined bowl.
- To Prepare Poutine: Add the fries to a bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to coat most of the fries.
- Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
Video
Nutrition
Calories: 258kcal | Carbohydrates: 8g | Protein: 15g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 691mg | Potassium: 63mg | Fiber: 1g | Vitamin C: 4mg | Calcium: 407mg | Iron: 1mg
Poutine
Ingredients
- 4 Tbsp Cornstarch
- 2.5 Tbsp Water
- 1/2 cup Beef broth
- 1 cup Chicken broth
- 3 Potatoes
- Vegetable oil
- 2 cups White cheddar cheese curds Or torn chunks of mozzarella cheese would be the closest substitution
Instructions
- Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
- In a large saucepan, bring the chicken and beef broth to a simmer.
- Whisk in about half of the cornstarch mixture and simmer for a minute. If you'd like your gravy thicker, add more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
- Cut the potatoes into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water for 15 minutes. Drain well and pat dry with a towel before frying. Heat the oil in a heavy bottom pot to 300°F.
- Add your fries to the 300°F oil and cook for 5 to 8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a paper towel lined baking sheet. Increase oil temperature to 375°F. Once the oil is heated to that temperature, return the potatoes to the oil and cook until golden brown. Remove to a paper towel-lined bowl.
- To Prepare Poutine: Add the fries to a bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to coat most of the fries.
- Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
Video
Nutrition
Calories: 258kcalCarbohydrates: 8gProtein: 15gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 691mgPotassium: 63mgFiber: 1gVitamin C: 4mgCalcium: 407mgIron: 1mg
Tried this recipe?Let us know how it was!