Brewhouse Classic Poutine Recipe

Cut potatoes: If using large russets, cut into 1/3–1/2-inch thick matchstick fries. Rinse cut potatoes under cold water until water runs clear to remove surface starch.

Dry and toss with cornstarch: Thoroughly dry the potatoes with a clean kitchen towel. Place fries in a large bowl, sprinkle with 1 tbs cornstarch, salt and pepper, and toss to coat evenly.

Heat oil: In a heavy skillet or deep fryer, heat canola oil to 325°F (about medium-high on a stovetop). If you don't have a thermometer, test with a small piece of potato — it should bubble gently.

First fry (blanch): Fry fries in batches for 4–5 minutes until tender but not browned. Remove with a slotted spoon to a wire rack or paper-towel-lined sheet and let cool slightly.

Raise oil temp: Increase oil temperature to 375°F (hot).

Second fry (crisp): Fry the blanched fries again in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels and season lightly with additional salt while hot.

Prepare curds: Keep cheese curds at room temperature so they are slightly soft and squeaky. If refrigerated, let them sit 20 minutes before assembly. No cooking required.

Make roux: In a small saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes until the mixture is golden and smells toasty (this cooks out the raw flour taste).

Add stock: Gradually whisk in the 2 cups beef stock a little at a time to avoid lumps. Continue whisking until smooth.

Season and simmer: Add Worcestershire sauce, soy sauce, black pepper, and 1/4 tsp salt. Bring to a low simmer, whisk frequently, and cook 4–6 minutes until slightly thickened to coat the back of a spoon. If gravy becomes too thick, add up to 2 tbs cold water to reach desired consistency.

Taste and adjust: Taste and adjust seasoning with salt or more Worcestershire/soy to deepen flavor. Keep gravy warm over the lowest heat until ready to assemble.

Prepare SureCrisp: Open the pack and crumble or break the SureCrisp pieces into bite-sized pieces if not already small.

Crisp the protein: Heat 1 tsp olive oil in a small nonstick skillet over medium-high heat. Add the SureCrisp pieces in a single layer and crisp for 2–3 minutes, tossing occasionally, until edges are golden and slightly crunchy. Remove from heat and set aside. (This step adds texture and warms the product — it is ready-to-eat but benefits from quick crisping.)

Plate fries: Divide the hot fries among serving plates or a shallow bowl while they are still hot (heat helps melt the curds).

Add cheese curds: Scatter the cheese curds evenly over the fries immediately so they start to soften.

Top with hot gravy: Ladle hot gravy over the fries and cheese curds, using enough to coat and melt the curds (about 1/2 to 3/4 cup gravy per serving).

Add SureCrisp pieces: Sprinkle the crisped SureCrisp pieces over the top so the protein is distributed through the dish.

Garnish: Finish with chopped parsley if desired and an extra pinch of salt to taste. Serve immediately so fries stay crisp and cheese curds remain melty.