Poutine

Instructions

1. Prepare the potatoes
   Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain well and pat completely dry with paper towels.
2. Bake the fries
   Preheat oven to 425°F (220°C). Toss the potatoes with vegetable oil and a generous pinch of salt. Spread in a single layer on a baking sheet. Bake for 15 minutes, flip, then bake for another 10-15 minutes until golden and crispy.
3. Start the gravy
   While the fries are baking, melt butter in a saucepan over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
4. Make the roux
   Sprinkle flour over the butter and onion mixture, stirring constantly to form a roux. Cook for 2-3 minutes until it turns light brown and smells nutty.
5. Finish the gravy
   Slowly whisk in the beef stock, ensuring there are no lumps. Add Worcestershire sauce, ketchup, salt and pepper. Bring to a simmer and cook for 5-6 minutes until thickened to a gravy consistency. Keep warm.
6. Assemble the poutine
   Place hot fries in a large serving dish or divide among individual plates. Immediately top with cheese curds, allowing the heat from the fries to slightly soften the cheese.
7. Add the gravy
   Pour hot gravy over the fries and cheese curds, ensuring even coverage. The hot gravy should partially melt the cheese curds without completely melting them.
8. Serve immediately
   Poutine is best enjoyed right away while the fries are crispy, the gravy is hot, and the cheese curds are just beginning to melt. Serve with forks and plenty of napkins.