How To Get Quebec Inspired Poutine At Home

Quebec deserves all the credit for this amazing dish. Fries smothered in gravy and cheese curds; there's nothing better.

Prep Time	Cook Time	Serves
15 minutes	1 hour	1-2 people

1 lb red potatoes

Fresh cheese curds

Peanut oil for frying

Gravy

3 shallots

2 tbsp butter

2 tbsp flour

1/2 cup red wine

2 cups beef stock

1 cup chicken stock

Thyme sprigs

Worcestershire sauce

Dark soy sauce

Grey poupon

Salt, Pepper

Step 1: Prep Potatoes

Wash and peel the red potatoes. Cut them into large batons rather than shoestrings. Place the cut potatoes in cold water to keep them from browning. Dry your potatoes when you're ready to fry.

Step 2: Gravy

Thinly slice the shallots. Get a pot over medium heat and cook the shallots in butter until lightly browned. Stir in 2 tbsp of flour, this will clump up into the shallots, but don't worry. Mix in the red wine in batches. Slowly stir in the beef and chicken stock. Season with a few sprigs of thyme and turn the heat to low so it's barely simmering. Simmer for 30 minutes to extract flavor from the shallots. Strain off the solids then add this back to a pan to reduce by half. This will take 10-20 minutes over medium-low depending on how much liquid is left. Season with dark soy sauce, worcestershire sauce, grey poupon, salt and pepper. Cover and keep warm.

Step 3: Fry Potatoes and Serve

Fill a pot or dutch oven one third of the way up with oil. Too much oil can cause boil overs. Heat this to 250f for the first fry. Cook the fries in batches for 6 minutes at this low temperature to ensure a fluffy interior. Drain and cool the fries on a rack when they come out of the fryer.

For the second fry, heat the oil to 325f-350f. Hover around this temp for a crisp exterior. Fry the par-cooked potatoes until crispy. The timing will depend on a few things, so use your eyes to judge the browning. Drain the crisp fries and season them with salt when they come out of the oil. Pile the hot potatoes on a plate with cheese curds and pour on the gravy.