Inspiced — Recipe Manager
Poutine

Poutine

cooking.nytimes.com
Composed of freshly made French fries bathed in a rich, brown gravy and dotted with squeaky pieces of fresh cheese, poutine is a Canadian specialty with small town roots. Several restaurants claim to have invented the dish in rural Quebec, an area known for cheesemaking, either in the late 1950s or early ’60s. (In one story former restaurateur Fernand Lachance replied, “Ça va te faire une maudite poutine!”, slang for “That will make a damned mess!”, to a customer who requested cheese curds on fries. Another story links poutine to restaurant owner Jean-Paul Roy, who noticed customers were adding the curds, sold separately at his drive-in, to their fries.) Poutine has expanded beyond its rural beginning, and can be found topped with everything from bacon to duck confit. Here, the fries are made fresh (highly recommended), but frozen packaged fries can be used in a pinch. Layer poutine a bit like you would nachos, except start with cheese on the bottom of the dish, followed by the fries, more cheese and, finally, the gravy. 
  • Preparation:
  • Cooking:
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  • Serves: 6 persons

Ingredients

Instructions

  1. Step 1

    Prep the potatoes: Fill a large bowl halfway with cold water. Peel potatoes, then slice them into 1/3-inch-thick planks. Slice each plank into fries, about 1/3-inch thick, and place in the water. Cover and refrigerate for at least 1 hour or up to overnight. (This helps rid the fries of excess starch.)

  2. Step 2

    Make the gravy: In a small pot over medium, melt the butter. Add shallot and garlic, and cook, stirring, until softened, about 2 minutes. Whisk in the flour. When combined, cook until lightly browned, about 2 minutes. Whisk in the beef and chicken stocks, thyme sprigs, ketchup, vinegar and 1/4 teaspoon salt. Bring to a boil, then reduce heat to medium-low and simmer, uncovered and stirring occasionally, until the gravy is thickened yet pourable and coats the back of a spoon, 7 to 9 minutes. Season with Worcestershire sauce, salt and pepper, if desired. Turn off heat and cover to keep warm.

  3. Step 3

    Make the fries: Before heating the oil for frying, set out the cheese curds to allow them to come to room temperature. Fit a large Dutch oven or heavy-bottomed pot with a clip-on fry thermometer. Add enough oil to fill 2 to 3 inches. Heat over medium-high until the temperature of the oil reaches 325 degrees.

  4. Step 4

    Meanwhile, line a sheet pan with paper towels. Drain and rinse potatoes, then transfer to the prepared pan. Thoroughly blot the potatoes to rid them of excess water. Fit a second sheet pan with a wire rack.

  5. Step 5

    When the oil has come to temperature, add fries in batches to avoid overcrowding (this will take 3 or 4 batches). Fry until lightly golden brown, 5 to 7 minutes. Use a spider or a fine-mesh metal strainer to remove fries, allowing excess oil to drip back into the Dutch oven, and transfer them to the rack on the sheet pan. Repeat with the remaining fries, working in batches and adjusting the heat as necessary to maintain the temperature.

  6. Step 6

    After all the potatoes have been fried, increase the temperature of the oil to 375 degrees. Wipe off the first sheet pan and line it with new paper towels. Gently reheat the gravy over low heat, partially covered. When the oil has come to temperature, return the lightly browned fries to the Dutch oven, again working in 3 to 4 batches. Fry until dark golden brown and just crisp, about 2 minutes. Transfer to the paper towels and sprinkle generously with salt. Repeat with the remaining fries.

  7. Step 7

    Assemble the poutine: Scatter half the cheese curds on the bottom of a large shallow bowl or platter. Top with the fries and the remaining cheese curds. Pour warm gravy over everything, removing thyme sprigs if desired. The cheese curds will soften but not melt. Eat immediately (with forks)!
NY Times
cooking.nytimes.com