Ingredients

Cheese curds

French Fries

3-4 Yukon Gold potatoes (these will stay moister inside when baked)

Water for soaking

2 T. olive oil

Salt to taste

Classic Poutine Gravy*

2 T. unsalted butter

2 T. AP flour

1-1/2 c. beef broth/stock

1/2 t. worcestershire sauce

1/2 t. better than bouillon (beef or chicken)

Dash of pepper

Salt to taste

*As a reminder, the traditional poutine at Daily Poutine didn’t look the same as several images I’ve seen of poutine. This gravy was created to copycat Daily Poutine’s Traditional poutine gravy.

Instructions

French Fries

Peel potatoes (or not), and then cut into the size/shape of your preference. Soak in water in the refrigerator for 3 hours. Preheat your oven to 375 degrees. Drain the water, and rinse with fresh water a couple of times. Place your cut potatoes on a paper towel in a single layer and pat dry. Allow to sit until moisture completely gone. Place in a bowl and drizzle with oil and toss to coat. Place in a single layer on a silicon (or foil) lined baking sheet. Bake for 20 minutes, then turn the oven up to 425 degrees, flip fries and continue to bake for another 15-25 minutes until medium golden brown.

Classic Poutine Gravy

Melt the butter in a small saucepan over low heat, Stir in the flour and cook for 2-3 minutes until golden brown, stirring occasionally. Whisk in 1/4 cup of the beef broth and your mixture will become a thick paste. Slowly whisk in another 1/4 cup broth. Once it has thinned, gradually whisk in the remaining broth. Add the worcestershire, bouillon and pepper. Bring to a low simmer and cook for 2-3 minutes until thickened. Remove from heat, add the heavy cream and salt to taste.

To assemble, place your fries in the bottom of a bowl, top with cheese curds and cover with gravy. Enjoy!