Cheese Poutine Recipe
Cheddar cheese curds, and house gravy over our TPA fries.
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Ingredients
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Fries
Cheese
House Gravy
Garnish (optional)
Method
Fries
dry and coat
Drain and thoroughly dry the fries with clean kitchen towels. Toss the dried fries with 1 tablespoon cornstarch and a pinch of the fine salt until evenly coated.
fry (two-step method)
Heat vegetable oil in a deep fryer or a heavy pot to 325°F (163°C). Blanch the fries in batches for 4–5 minutes until softened but not browned. Remove and drain on a wire rack. Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with the remaining fine salt.
House Gravy
make roux
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture is golden and fragrant (this cooks out the raw flour taste).
add stock and season
Slowly whisk in 2 cups beef stock and 1/2 cup chicken stock, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer. Add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, and 1/2 teaspoon freshly ground black pepper. Simmer for 6–8 minutes, whisking occasionally, until the gravy thickens to a pourable but coating consistency. Taste and adjust salt as needed.
keep warm
Keep the gravy warm on very low heat, stirring occasionally, while finishing the fries so it is hot when serving.
Assemble & Serve
Portion the hot fries onto a serving platter or individual plates. Scatter the cheddar cheese curds evenly over the fries while they are piping hot so the curds begin to soften.
Ladle the hot house gravy generously over the fries and curds so the curds partially melt and the gravy soaks the fries. Use more or less gravy to taste.
If desired, sprinkle 1 teaspoon chopped fresh parsley over the top for color. Serve immediately so fries remain crisp and cheese curds are warm and slightly melty.