Author Notes
This one is for the poutine purists: Crispy French fries, legit cheese curds so fresh that they squeak, and gloopy brown gravy that sticks to your ribs. —Dana Sandonato
Ingredients
- Gravy
-
1 tablespoon
cornstarch
-
1 tablespoon
water
-
3 tablespoons
butter
-
2 tablespoons
all-purpose flour
-
1
clove of garlic, minced
-
10 ounces
beef broth
-
5 ounces
chicken broth
-
Ground black pepper, to taste
- Other
-
2 pounds
Extra Cripsy french fries
-
1 cup
fresh cheese curds
Directions
-
Bake the French fries in the oven as per the packages instructions.
-
Set your cheese curds aside.
-
In a small bowl or mug, combine the cornstarch and water. Stir until the corn starch has completely dissolved. Set aside.
-
In a large saucepan, melt the butter.
-
Add the flour, whisking often, for approx. 5 minutes or until the mixture turns golden brown in color.
-
Add the garlic and simmer for another 30 seconds.
-
Finally, add the beef and chicken broth. Bring to a boil, whisking regularly.
-
Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens.
-
Season with ground black pepper. Taste and season further if needed. Taste and season further if needed.
-
Cover and keep warm until the fries are ready.
-
Once the fries are ready, distribute them into their respective dishes.
Spoon some gravy onto the fries, add the cheese curds (approx. 1/2 cup per serving), and then drizzle with more gravy so the curds get all melty.
See what other Food52ers are saying.