Quebec Poutine with Squeaky Cheese Curds and Brown Gravy

What you need

• 900 g (2 lb) russet potatoes
• 2 l (2 quarts) vegetable oil, for frying
• 300 g (10 oz) fresh cheese curds, at room temperature
• 30 g (2 tbsp) butter
• 30 g (1/4 cup) all-purpose flour
• 500 ml (2 cups) beef stock
• 250 ml (1 cup) chicken stock
• 1 clove garlic, grated
• 1/2 tsp black pepper
• salt, to taste

Method

Restated from the original video

1. 1

   Scrub the potatoes and cut them into sticks about 1 cm (1/2 in) thick. Rinse in cold water and dry well on a towel.

2. 2

   Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring, until it smells nutty and turns light brown, 3-4 min.

3. 3

   Whisk in the beef stock a little at a time, then the chicken stock, so no lumps form.

4. 4

   Add the garlic and pepper and simmer gently, stirring now and then, until the gravy coats a spoon, 8-10 min. Season with salt and keep it hot.

5. 5

   Heat the oil in a deep heavy pot to 160 °C (325 °F).

6. 6

   Fry the potatoes in 3 batches until soft but still pale, 5-6 min each. Drain on a rack.

7. 7

   Heat the oil to 190 °C (375 °F) and fry the fries again in batches until crisp and golden, 3-4 min. Drain and salt lightly.

8. 8

   Pile the hot fries into bowls and scatter the cheese curds over them.

9. 9

   Pour the very hot gravy over the top so the curds soften at the edges without fully melting. Serve right away.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.