Poutine Recipe

Inspired by RustiCo. / King West Brewing Company

Time1h 15m

Serves4

hand-cut fries, cheese curd, house gravy

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Ingredients

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Fries

4 cups Russet potatoes

4 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Gravy

1 tbs Unsalted butter

1 tbs 00 bread flour

2 cups Beef broth

1 tsp Original Worcestershire Sauce

1 tsp black pepper

1 tsp Celtic sea salt

Toppings

2 cups Cheese curds

Method

Preparing the Fries

Cut the Potatoes

Wash and peel the Russet potatoes. Cut them into thick fries.

Soak the Fries

Soak the cut fries in cold water for at least 30 minutes. This removes excess starch.

Dry the Fries

Drain and pat the fries dry with a towel.

Fry the Potatoes

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-6 minutes. Remove and drain on paper towels, then season with salt.

Making the Gravy

Melt Butter

In a saucepan, melt the unsalted butter over medium heat.

Add Flour

Whisk in the flour and cook for about 2 minutes until it turns golden.

Add Broth

Gradually add the beef broth, whisking continuously until the gravy thickens.

Season the Gravy

Stir in Worcestershire sauce, black pepper, and salt. Cook for an additional 2-3 minutes.

Assembling the Poutine

Layer the Fries

Place a generous portion of hot fries on a serving plate.

Add Cheese Curds

Scatter cheese curds over the fries.

Pour Gravy

Ladle hot gravy over the fries and cheese curds to melt the cheese.