Pub Poutine Recipe

Prepare potatoes

Peel the potatoes if you prefer (skin on is fine for extra texture). Cut each potato into 1/4- to 1/2-inch sticks for classic pub-style fries. Rinse cut fries thoroughly under cold water until the water runs clear to remove excess starch, then transfer to a bowl of cold water and soak for at least 30 minutes (or up to 2 hours) in the refrigerator.

Par-cook and dry

Drain the soaked fries and spread them on a clean kitchen towel or paper towels. Pat completely dry. This step is essential for crispiness and for safe frying.

Fry (two-step method)

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches, fry the potatoes for 3–4 minutes until they are just beginning to set but not browned. Remove to a wire rack or paper towel-lined tray to drain. Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack, immediately season with 1 tsp salt and 1/2 tsp black pepper, and keep warm in a low oven (200°F / 95°C) while you make the gravy.

Make roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Once foaming subsides, add 2 tbs all-purpose flour and whisk constantly to form a smooth roux. Cook the roux for 2–3 minutes, stirring, until it turns a medium brown and smells nutty — this develops the gravy's deep flavor.

Add stock and season

Slowly whisk in 2 cups beef stock, making sure to break up any lumps, until the mixture is smooth. Add 1 tsp Worcestershire sauce and 1 tsp soy sauce. Bring the gravy to a gentle simmer and cook for 4–6 minutes until slightly thickened to a pourable gravy consistency. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. If gravy becomes too thick, whisk in up to 2 tbs additional stock or water to reach desired consistency.

Keep warm

Reduce heat to low and keep the gravy warm while fries finish. Stir occasionally to prevent a skin from forming.

Portion the fries into individual shallow bowls or one large platter. Scatter 1 1/2 cups crumbled Beehive Cheese evenly over the hot fries so the cheese begins to soften.

Ladle hot brown gravy over the fries and cheese, using enough to thoroughly coat and melt some of the cheese (about 1 to 1 1/2 cups, or more to preference).

Garnish with chopped fresh chives (2 tbs) if using, and serve immediately so fries remain crispy where not fully saturated by gravy.