Wisconsin Poutine Recipe

Prep potatoes

Wash and peel the potatoes if desired. Cut each potato into 1/3–1/2-inch thick fries. Rinse cut fries under cold water until water runs clear to remove excess starch, then soak in cold water for at least 30 minutes (or up to 2 hours) in the refrigerator.

Par-dry and optional cornstarch

Drain the soaked fries and spread on clean kitchen towels. Pat thoroughly dry. If using cornstarch for extra crispness, toss the dried fries with 2 tablespoons cornstarch until evenly coated, then shake off excess.

First fry (blanch)

Heat 2 to 3 cups of vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Fry potatoes in batches, without browning, for 4–5 minutes until softened and pale. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 5–10 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden-brown and crisp. Remove and drain on a rack; immediately season with 2 teaspoons salt and 1 teaspoon black pepper while hot.

Make a roux

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 1 cup all-purpose flour and whisk constantly to form a smooth roux. Cook, whisking often, for 3–4 minutes until the roux turns a light golden brown and loses its raw flour smell.

Add stocks and seasonings

Gradually whisk in 3 cups beef stock and 1 cup chicken stock, adding a ladleful at a time and whisking until smooth before adding more to prevent lumps. Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon soy sauce, and 1 teaspoon freshly ground black pepper.

Simmer and adjust

Bring the gravy to a gentle simmer, whisking occasionally, until it thickens to a pourable gravy consistency (about 6–8 minutes). Taste and adjust seasoning with about 1/2 teaspoon salt or more as needed. If gravy becomes too thick, whisk in up to 1/4 cup additional stock or water to reach desired consistency.

Warm the cheese curds briefly: place the cheese curds in a microwave-safe bowl and heat 10–15 seconds just to take the chill off (do not melt completely). Alternatively, leave them at room temperature for 15–20 minutes before assembling.

Place a generous portion of freshly fried fries on each serving plate or on a communal platter large enough for 4 servings.

Scatter about 1/2 cup fresh cheese curds evenly over the hot fries so the heat will begin to soften them.

Ladle hot gravy (about 3/4 to 1 cup per serving) evenly over the fries and cheese curds so the curds soften and slightly melt but retain some texture.

Sprinkle chopped crisp bacon (about 1.5 slices per serving) over each portion, then finish with a light scattering of sliced scallions.

Serve immediately while fries are crisp and gravy is hot so cheese curds are warm and slightly squeaky.