Poutine
Contains gluten, dairy, fish
Restrictions
Containsgluten · dairy · fishIt is in an ingredient you cannot leave out.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 3 lb |  russet potatoes |
| 6 cup | neutral frying oil |
| 1 lb |  fresh cheese curds |
| 3 tbsp |  butter |
| 3 tbsp |  all-purpose flour |
| 2 cup |  beef stock |
| 1 ½ cup |  chicken stock |
| 1 tbsp |  Worcestershire sauce |
| 1 tsp |  black pepper |
| 1 ½ tsp | salt |
Steps
- Rest20 mincut fries soaked and rinsedCut potatoes into sturdy fries and soak in cold water, then rinse until the water is mostly clear. Removing surface starch helps the fries crisp instead of welding together.
- Fry8 min325°F / 165°C, fries tender but paleDry the potatoes completely and fry in small batches at 325°F until cooked through but barely colored. Let them drain and cool; this first stage builds the fluffy interior.
- Mix10 minbrown gravy glossy and flowingCook butter and flour until nutty, whisk in beef and chicken stock, add Worcestershire and pepper, and simmer until the gravy coats a spoon but still pours freely. Thick paste smothers the fries instead of dressing them.
- Fry5 min375°F / 190°C, fries deeply goldenRaise the oil to 375°F and fry the cooled potatoes again until crisp and deeply golden. Salt immediately after draining.
- Top1 minassembled and served immediatelyPile hot fries onto warm plates, scatter fresh curds throughout and pour very hot gravy over just before serving. The target is softened, squeaky curds and fries that retain some crunch—not a uniform melted-cheese mass.