Poutine Recipe
Bangor-made cheese curds - regular, ranch or pizza - top seasoned fries smothered in our special gravy.
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Ingredients
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Fries
Gravy
Toppings
Method
Fries Preparation
- 1
Fry the Potatoes
In a large pot or deep fryer, heat vegetable oil to 180°C (350°F). Carefully add the frozen French fries in batches and fry until golden brown and crispy, about 3-5 minutes.
- 2
Drain and Season
Once fried, remove fries from the oil and drain on paper towels. Immediately sprinkle with salt while still hot.
Gravy Preparation
- 3
Make the Roux
In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 2-3 minutes until the mixture turns a light golden brown.
- 4
Add Broth
Gradually whisk in the beef or vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for about 5 minutes, stirring frequently.
- 5
Season the Gravy
Stir in the soy sauce and ground black pepper. Continue to cook the gravy until it thickens, about another 3-5 minutes.
Assembly
- 6
Layer the Dish
On a large serving plate, pile the hot, crispy fries. Generously ladle the hot gravy over the fries.
- 7
Add Cheese Curds
Top with cheese curds, allowing them to melt slightly from the heat of the fries and gravy.
- 8
Serve Immediately
Serve the poutine hot, and enjoy with a fork for the ultimate comfort food experience!
