Poutine

Let the cheese curds sit at room temperature so they soften and melt more easily when the hot gravy hits them. Cheese curds are basically young cheddar that hasn’t been pressed or aged, which gives them their mild taste, a bit of saltiness, and that signature soft “squeak” when they’re super fresh. If you can’t find cheese curds, small chunks of low-moisture mozzarella can be substituted.

Cut the potatoes into approximately 3/8‑inch fries. Soak the cut potatoes in cold salted water for at least an hour to draw out excess starch, which helps them crisp up beautifully. This step is especially important for poutine — once the hot gravy and cheese curds hit the fries, you want them sturdy and crunchy, not starting out soggy. Rinse the potatoes with fresh water, then pat them completely dry before frying.

Heat the oil to 325°F and fry the potatoes in batches for 5–6 minutes, until they’re tender but still pale. Transfer them to a wire rack or paper towels to drain and cool for at least 15 minutes. Increase the oil temperature to 375°F, then fry the potatoes a second time for 2–4 minutes, until they’re golden brown and crispy. Drain again, season with salt while hot, and serve immediately with cheese curds and gravy. Double‑frying gives you a tender inside and a truly crispy outside that can stand up to gravy.

While the fries cook, start the gravy. Melt 1/2 cup of butter in a large skillet over medium heat, then add 3 minced garlic cloves and cook for about a minute, just until fragrant. Whisk in the flour and cook for a couple of minutes to form a light roux, stirring constantly so it doesn’t burn.

Stir in 3 cups of beef broth and 1 cup of chicken broth. Add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon balsamic vinegar, and pepper to taste. Cook over medium heat, stirring constantly, until the gravy thickens to your desired consistency.

Assemble the poutine by layering a generous amount of hot French fries on a plate or in a shallow dish. Break the cheese curds into chunks and scatter them evenly over the fries. Spoon a generous amount of hot gravy over the top, allowing the curds to begin to soften and melt.

Enjoy!