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Poutine with homemade gravy - A recipe by wefacecook.com


20 minutes

Cheese curds are the fresh curds of cheese, often cheddar. Their flavor is mild with about the same firmness as cheese, but has a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic.


  • 6 large russet potatoes, peeled and cut into 1/4-inch (1/2-cm) thick sticks
    1 1/2 lbs (675 g) cheese curds
    Brown Gravy Sauce for Poutine (recipe below)
    Canola oil
    1 tablespoon (15 ml) cornstarch
    1 tablespoon (15 ml) water
    3 tablespoons (50 ml) unsalted butter
    2 tablespoons (30 ml) unbleached all-purpose flour
    2 cloves garlic, finely chopped
    1 can 10 oz (284 ml) beef broth, undiluted


  • In a large bowl, soak the potatoes in cold water for about 30 minutes or up to 24 hours in the refrigerator.
    Preheat the oil in the deep fryer to 170 °C (325 °F). Place a wire rack on a baking sheet.
    Drain and pat the potatoes dry with a clean cloth and place them in the deep fryer basket. Place the basket into the hot oil and cook for about 2 minutes
    Drain and scatter the fries on the wire rack. Let cool. Increase the deep fryer oil temperature to 180 °C (350 °F).
    Place the potatoes into the fryer and fry for 2 to 4 minutes or until the fries are golden brown. Remove the fries from the fryer and drain on the rack or paper towels. Sprinkle with salt and keep in a warm oven.
    Divide the fries onto four plates, top with the cheese and sauce.

    In a small bowl, dissolve the cornstarch in the water. Set aside.
    In a saucepan, melt the butter. Add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add the garlic and cook for about 30 seconds.
    Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper.

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Poutine with homemade gravy