- Yield: 3 servings
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- 3 tbsp Cornstarch
- 2 tbsp Water
- 6 tbsp Unsalted butter
- 1/4 cup Unbleached all-purpose flour
- 20 oz Beef broth
- 10 oz Chicken broth
- Black pepper, to taste
- 1 - 1 1/2 cups White cheddar cheese curds
- 2 lbs Russet potatoes
- Peanut or other oil, for frying
- Dissolve the cornstarch with the water in a bowl and set aside.
- Melt the butter in a pan over medium heat. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture is golden brown.
- Whisk in the beef and chicken broths and bring to a boil.
- Stir in half of the cornstarch mixture and simmer for about a minute. Add more cornstarch in small portions if you want a thicker gravy. Season with salt and pepper to taste. Keep gravy warm until fries are ready.
- Cut potatoes into 1/2 inch thick sticks. Place them into a large bowl, cover completely with cold water and allow to soak for at least one hour.
- When ready to cook the fries, heat the oil to 300F in a large pot.
- Remove the potatoes from the water and dry well with paper towels.
- Place potatoes in the hot oil and fry for 5-8 minutes, until just starting to cook, but not browned. Move to a wire rack to dry. Work in batches if needed.
- Increase oil temperature to 375F, then fry the potatoes again, until golden brown. Move to a paper towel-lined plate to dry.
- Place warm fries in a bowl and season with salt to taste. Pour a ladle of hot poutine gravy over the fries and toss gently. Add more as needed to coat the fries.
- Add the cheese curds and toss gently again.
- Season with black pepper to taste and serve immediately.
Recipe adapted from SeasonsAndSuppers.ca