Originating in Quebec, Canada, poutine is a sinfully delicious dish of fried potatoes topped with homemade gravy and cheese curd crumbles. Cheese curds are a big part of this recipe; a natural byproduct of making cheese, fresh curds make a fun squeaky sound when bitten into and are the perfect addition to this starter. This is the best choice for when you want an indulgent late-night snack or just a ridiculously yummy snack to share with friends. Now is not the time to worry about waistlines, so leave your cares at the door and enjoy how great this is!
- 4 pounds russet potatoes, peeled
- 4 cups beef stock
- 2 cups cheddar cheese curds (store-bought or homemade), crumbled
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 tablespoon ketchup
- 1/2 teaspoon Worcestershire sauce
- kosher salt and freshly ground pepper, to taste
- fresh parsley, garnish
- vegetable oil, for frying
- Cut potatoes into thick strips, transfer to a bowl and cover with cool water. Refrigerate for 1-2 hours.
- Place butter in a large saucepan and heat over medium-high heat.
- Once melted, sprinkle in flour and stir until smooth. 2-3 minutes.
- Add minced garlic and cook, stirring continuously for 1 minute.
- Pour in beef stock, ketchup, Worcestershire sauce, salt and pepper, and bring mixture to a boil.
- Cook for 5-6 minutes, continuing to stir, until mixture thickens and reduces.
- Remove gravy from heat and keep warm before serving.
- Pour 3-inch worth of oil into a large Dutch oven or heavy-bottomed pot, and use a thermometer to bring it up to 375 F.
- Remove potatoes from water and pat dry with paper towels.
- Working with a few potatoes at a time, carefully lower into oil and fry for 2 minutes, or until golden brown and crisp. Don’t forget to flip in the middle.
- Use a slotted spoon to remove potatoes to a paper towel-lined plate. Season generously with salt and pepper.
- Continue with remaining potatoes, then divide them between serving bowls, sprinkle with cheese curd crumbles and ladle gravy over the top.
- Sprinkle with parsley and serve immediately.
Recipe adapted from Saveur