Poutine Recipe
St. Albert's cheese curds & gravy
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Ingredients
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Fries
Gravy
Toppings
Method
Fries Preparation
- 1
Cut and Soak Potatoes
Wash and peel the Russet potatoes. Cut them into fries and soak in cold water for at least 30 minutes.
- 2
Fry the Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain the fries from water, pat dry, and fry in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
Gravy Preparation
- 3
- 4
Add Broth
Gradually whisk in the beef or chicken broth to avoid lumps. Bring to a simmer and cook for about 5-10 minutes until thickened.
- 5
Season the Gravy
Stir in Worcestershire sauce, salt, and black pepper. Adjust seasoning to taste.
Assembly
- 6
Assemble the Poutine
On a plate, place a generous serving of fries. Top with hot gravy and sprinkle St. Albert's cheese curds over the top. Serve immediately.
