Poutine with homemade gravy
Homemade cheese curds and crispy fries topped with rich brown gravy—savor this classic Canadian treat from Epicurian Time.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicuriantime.com.
Cooking tools:
- Deep fryer
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Slotted spoon
- Stove
- Paper towel
- Ladle
Ingredients
- 6 large russet potatoes, peeled and cut into 1/4-inch (1/2-cm) thick sticks
- 1 1/2 lbs (675 g) cheese curds
- Brown Gravy Sauce for Poutine (recipe below)
- Canola oil
- Salt
- BROWN GRAVY SAUCE FOR POUTINE
- 1 tablespoon (15 ml) cornstarch
- 1 tablespoon (15 ml) water
- 3 tablespoons (50 ml) unsalted butter
- 2 tablespoons (30 ml) unbleached all-purpose flour
- 2 cloves garlic, finely chopped
- 1 can 10 oz (284 ml) beef broth, undiluted
- Pepper
- recipeIngredient ends
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