Poutine recipe

Twice-fried potatoes under day-fresh squeaky cheese curds, with boiling thin brown sauce poured over so the curds soften without melting.

1 hourmedium9 ingredients

Ingredients

• 300 g cheese curds
• 1000 g potatoes
• 500 ml beef stock
• 250 ml chicken stock
• 40 g butter
• 40 g flour
• 1500 ml vegetable oil
• 1 tsp salt
• 1 tsp black pepper

How to make Poutine

1. Buy 300 g of fresh cheese curds less than a day old; they have to squeak between your teeth. Leave them out at room temperature.
2. Make the sauce brune: melt 40 g of butter, whisk in 40 g of flour and cook the roux 4 to 5 minutes until it smells of toast and turns light brown.
3. Whisk in 250 ml of beef stock and 250 ml of chicken stock, simmer 10 minutes and keep it hot. The sauce stays thin and pourable, not a thick American gravy.
4. Cut 1 kg of potatoes into 1 cm sticks, rinse off the starch and dry them thoroughly.
5. Fry them a first time at 160 °C for 5 to 6 minutes until pale and soft, drain and rest 10 minutes.
6. Fry a second time at 190 °C for 2 to 3 minutes until crisp and golden, and salt them at once. Oven fries collapse under the sauce.
7. Pile the fries in a deep bowl and scatter the curds over them.
8. Pour the boiling sauce on top so the curds warm and soften without melting, grind pepper over and eat immediately.

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