This classic French Canadian dish is simplicity at its finest, and so decadent it's hard to feel guilty!
Total Time
2hr 30min
5.0
1 Rating
Author: Nicko's Kitchen
Servings:
4
Ingredients
•
3
Tbsp
Corn Starch
•
2
Tbsp
Water
•
1/3
cup
Unsalted Butter
•
4
Tbsp
All-Purpose Flour
•
20
fl oz
Beef Broth
•
10
fl oz
Chicken Broth
•
2
lb
Potatoes
•
as needed
Vegetable Oil
•
1
cup
White Cheddar Cheese Curds
, torn
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
In a small bowl, dissolve the Corn Starch (3 Tbsp) in the Water (2 Tbsp) and set aside.
2.
In a large saucepan, melt the Unsalted Butter (1/3 cup). Add the All-Purpose Flour (4 Tbsp) and cook, stirring regularly, for about 4-6 minutes, until the mixture turns golden brown.
3.
Add the Beef Broth (20 fl oz) and Chicken Broth (10 fl oz) and bring to a boil, stirring with a whisk.
4.
Stir in the cornstarch and simmer for 10-15 minutes or until the sauce thickens.
5.
Season with Ground Black Pepper (to taste). Leave to simmer for 1 hour to reduce and darken, stirring occasionally. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
6.
When ready to cook, heat your Vegetable Oil (as needed) in a deep fryer or large, wide, heavy cooking pot to 350 degrees F (180 degrees C).
7.
Add your Potatoes (2 lb) to the oil and cook for 5-8 minutes, until potatoes are just starting to cook but are not yet browned.
8.
Remove potatoes from oil and scatter on a wire rack. Leave for several minutes.
9.
Return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
10.
Add your fries to a large plate or bowl. Season lightly with Salt (to taste) while still warm. Scatter over White Cheddar Cheese Curds (1 cup) and add a ladle of hot poutine gravy. Add more gravy as needed to mostly coat the fries.
11.
Serve immediately and enjoy!
Nutrition Per Serving
CALORIES
545
FAT
27.2 g
PROTEIN
16.0 g
CARBS
58.9 g
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