|russet potatoes||4 lbs.|
|white cheddar cheese curds||3 cups|
|Canadian beer / water||2 cans|
|unsalted butter||4 tbsp.|
|shallot (finely chopped)||1|
|clove garlic (grated)||1|
|low sodium beef stock||4 cups|
|balsamic vinegar||1 tbsp.|
|Worcestershire sauce||2 tsp.|
|Canola oil / lard for frying|
Poutine is essentially potato French fries topped with cheddar cheese curds and smothered in thick brown gravy. The dish originated in Warwick, Quebec by a restaurateur named Fernand Lachance. It is popular all over Canada and as such it is considered the country’s national dish.
Directions for Preparing Poutine
- Wash and peel the russet potatoes.
- Slice the peeled potatoes into ¼ inch thick fries.
- Put the fries into a bowl and pour in two cold cans of Canadian beer. Cold water can be used instead of beer. Refrigerate this for 1-2 hours.
- Start making the gravy for the Poutine by first heating the butter in a saucepan on medium high heat.
- Make a roux by adding in the flour and whisking it until smooth.
- Add the chopped shallot and grated garlic. Cook for two minutes or until tender.
- Pour in the beef stock, ketchup, balsamic vinegar and Worcestershire sauce.
- Add a pinch of salt and pepper.
- Bring to a boil and stir until the gravy thickens. This should take approximately six minutes.
- Reduce the heat so that the gravy keeps warm.
- Fill a Dutch oven pot with enough canola oil or lard to fry the potatoes.
- Drain the potatoes and use a paper towel to dry the fries.
- Cook the fries in batches, tossing them occasionally until crisp.
- Use a slotted spoon to remove the fries and allow them to sit on paper towels to absorb excess oil.
- Sprinkle salt and pepper to taste.
- Fill each serving dish with a portion of hot French fries. Divide the three cups of cheese curds equally amongst the dishes and spoon the curds over each portion of fries
- Ladle hot gravy over each serving of fries and cheese curds.
- Eat while hot.