- 50 gram butter
- 50 gram all-purpose flour
- 1 small onion
- 2 garlic cloves
- 500 ml concentrated beef stock
- 2 tablespoons ketchup
- about 300 gram cheese curds, or use mozzarella if you can’t find any cheese curds
- about 1,5 kg potatoes (waxy potatoes, suitable for homemade fries)
- sunflower or other neutral oil for frying
Kitchen equipment needed
- frying pan, or use a heavy bottomed pan
- large bowl
- small saucepan
- cutting board & chef’s knife
- clean kitchen towel
- paper kitchen towels
Preparation — 15 minutes
HEAT sunflower or other neutral oil in a heavy bottomed pan to a temperature around 150 degrees Celsius or 300 degrees Fahrenheit.
RINSE the potatoes well and divide them into fries with the skin on. TRANSFER them to a clean kitchen towel and pat them dry as much as possible. COOK them in batches in the hot oil for a few minutes and then transfer them to a bowl. You can also use store-bought fries if you want, but homemade fries are even better.
Meanwhile PEEL and finely chop the onion and garlic cloves. DRAIN the cheese and chop into small pieces.
Finishing the poutine — 30 minutes
HEAT butter in a small pan and sauté the onion and garlic for a few minutes. ADD the flour all at once and let it cook on low heat for a few minutes to create a roux. POUR a little bit of the stock into the pan and keep on stirring to prevent the sauce from creating lumps. Keep adding stock until it has all been used.
Let the sauce simmer until it had reached the desired thickness and add a bit of ketchup. SEASON with pepper and salt. As soon as all the fries have been pre-cooked, you heat the oil to about 180 degrees Celsius or 350 degrees Fahrenheit.
COOK the fries in batches until they’re beautiful golden brown and drain them onto paper kitchen towels to remove any excess oil. SERVE immediately with cheese and gravy. Enjoy!