This recipe brings a delightful twist to the classic Canadian poutine, enhancing its flavors and textures for a truly satisfying experience.
Peel and cut the potatoes into thick fries.
Cut the fries evenly to ensure they cook uniformly.
Fry the potato slices in hot oil until golden and crispy.
Fry in batches to avoid overcrowding the pan.
In a saucepan, melt the butter and stir in the cornstarch to form a roux.
Cook the roux until it turns a light golden color for a richer flavor.
Gradually add the beef stock to the roux, stirring constantly to avoid lumps.
Warm the stock before adding it to the roux for smoother blending.
Season the gravy with salt and pepper, then simmer until thickened.
Adjust the seasoning to taste, keeping in mind the saltiness of the cheese curds.
Place the fries on a serving dish and sprinkle with cheese curds.
Layer the fries evenly for better cheese distribution.
Pour the hot gravy over the fries and cheese curds.
Ensure the gravy is hot to help melt the cheese curds slightly.
Serve immediately and enjoy your delicious poutine.
Serve with a side of your favorite dipping sauce for added flavor.
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