Poutine – Fries, gravy, cheese curds

Indulge in the quintessential Canadian comfort food with a recipe directly inspired by Marion's Kitchen – the Classic Canadian Poutine. With golden, crispy chips, squeaky cheese curds, and an intensely beefy gravy, this dish promises to bring the heartwarming taste of Canada into your kitchen. Whether you're Canadian or not, this poutine recipe is sure to tantalize your taste buds and satisfy your cravings for something indulgently savory.

Ingredients:

For the Chips:

- 4 large Kestrel or Russet potatoes

- Vegetable oil for frying

For the Beef Gravy:

- 2 tbsp unsalted butter

- 2 tbsp all-purpose flour

- 2 cups beef stock

- 1 tbsp Worcestershire sauce

- 1 tsp garlic powder

- 1 tsp onion powder

- Salt and pepper to taste

For Assembly:

- 1 1/2 cups cheese curds

Equipment:

- Deep fryer or large heavy-bottomed pot

- Wooden spoon

- Paper towels

- Clean tea towel

- Measuring cups and spoons

- Whisk

- Saucepan

Prep Time: 12 hours (includes soaking potatoes overnight)

Cook Time: 30 minutes

Total Time: About 12 hours 30 minutes

Servings: 4

Instructions:

1. Begin by washing your potatoes and then cutting them into your preferred size for chips, leaving the skin on for extra texture. Rinse the potatoes again to remove excess starch.

2. Soak the cut potatoes in a bowl of water in the fridge overnight, or for at least two hours, to help achieve ultimate crispiness.

3. Once soaked, thoroughly rinse and drain the potatoes. Transfer them to a clean tea towel and pat them dry to remove any remaining moisture.

4. Heat the vegetable oil in your deep fryer or large pot to 150°C (300°F). You can test the temperature by placing a wooden spoon in the oil; it should bubble gently.

5. Carefully add your potatoes to the oil, working in batches if necessary, and fry for about 5 minutes or until they're soft but not colored. Remove the chips and drain them on paper towels.

6. Increase the oil temperature to 190°C (374°F). Return the chips to the oil for a second fry, cooking until they are golden and crispy, about 3 to 5 minutes. Remove and drain on fresh paper towels.

7. For the gravy, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes to create a roux.

8. Gradually add in the beef stock, Worcestershire sauce, garlic powder, and onion powder, continuously whisking to prevent lumps from forming.

9. Season the gravy with salt and pepper to taste. Reduce the heat and let the gravy simmer until it thickens, about 10 minutes. Keep warm until ready to use.

10. Assemble the poutine by placing a generous portion of the crispy chips on a plate. Sprinkle a liberal amount of cheese curds over the chips.

11. Pour the hot beef gravy over the curds and chips, allowing the curds to melt slightly and the gravy to seep in between the chips.

12. Serve immediately and savor the harmonious blend of textures and flavors that make poutine a beloved dish.

Cooking Tips:

- The double frying technique is crucial for achieving perfectly crispy chips that won't get soggy from the gravy.

- Make sure the gravy is hot when you pour it over the chips and cheese; this helps to create that signature poutine experience.

This recipe is brought to you by Marion's Kitchen. Visit her YouTube channel for more delicious recipes: https://www.youtube.com/@Marionskitchen

#poutine #Canada #comfortfood

Poutine – Fries, gravy, cheese curds