Poutine Bar Recipe

Cut peeled russet potatoes into 1/2-inch fries. Rinse in cold water until water runs clear to remove surface starch, then drain and pat very dry with kitchen towels.

Heat vegetable oil in a deep fryer or heavy pot to 325°F (163°C). Blanch fries in batches for 3–4 minutes until softened but not browned. Remove and drain on paper towels; cool.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches 2–3 minutes more until golden-brown and crisp. Drain on a wire rack or paper towels. Immediately season with 1 1/2 tsp salt and 1/2 tsp pepper while hot.

Keep cheese curds at room temperature so they are springy. If using shredded mozzarella as well, combine with curds in a bowl and set beside serving station so curds warm slightly but don’t melt before plating.

In a medium saucepan over medium heat, melt 6 tbs unsalted butter until foaming.

Whisk in 6 tbs flour to form a roux. Cook, whisking constantly, for 2–3 minutes until the roux is light golden (don’t let it brown).

Gradually whisk in beef stock (48 oz) and chicken stock (16 oz) a cup at a time to avoid lumps. Bring to a simmer.

Add 2 tbs Worcestershire sauce, 2 tbs soy sauce, 1 tbs kosher salt and 1 tsp black pepper. Simmer gently 10–12 minutes, whisking occasionally, until slightly thickened. Taste and adjust seasoning. Keep gravy hot over low heat or in an insulated server for the poutine bar.

Prepare toppings and arrange them in bowls at the poutine bar: sliced pickled jalapeños, diced tomatoes, diced red onion, cooked bacon bits, sliced green onions, chopped parsley and a bottle of hot sauce. Keep toppings chilled or at room temperature as appropriate.

If offering optional add-ons, place each prepared protein (buffalo chicken, braised beef, donair, smoked meat) in a warming tray or hotel pan heated to ~140°F (60°C). Provide serving spoons so guests can add a portion (price noted per person).

To build one serving

Place 1 to 1 1/2 cups of hot fries on a plate or in a disposable bowl. Scatter 3/4 to 1 cup of fresh cheese curds evenly over the fries so curds contact hot potatoes.

Ladle 3/4 to 1 cup of hot gravy over the fries and curds so the curds begin to soften and the gravy pools through the fries. If using shredded mozzarella, sprinkle a small handful now and the residual heat will help it meld.

Allow 30–60 seconds for curds to warm and soften slightly, then let guests top with jalapeños, tomatoes, red onion, bacon bits, green onion and parsley to taste. Offer hot sauce at the table.

If a guest ordered an add-on, place 1 cup of the chosen protein on top after the gravy step and garnish as desired.

Serve immediately while fries and gravy are hot and cheese curds are warm and slightly melty.