For the Fries

• 4 large russet potatoes

• 2-3 cups vegetable oil (for frying)

• Salt (to taste)

For the Gravy

• 2 tablespoons butter

• 2 tablespoons all purpose flour
• 1 ½ cups beef stock (or chicken stock for a lighter flavor)
• 
• 1 teaspoon Worcestershire sauce

• Salt and pepper to taste

For Assembly:

• 1 ½ cups cheese curds (white cheddar or mozzarella)

• Fries: Use freshly cut potatoes, fried until crispy.
• Cheese Curds: Fresh, squeaky curds are ideal

Instructions:

1. Prepare the Fries:

1. Wash and peel the potatoes. Cut them into thin sticks (classic fry shape)
2. Soak the cut fries in cold water for at least 30 minutes to remove excess starch Drain and pat dry with a clean towel
3. Heat the oil in a deep fryer or heavy-bottomed pot to 325°F (163°C)
4. Fry the potatoes in batches for 5-6 minutes until soft but not browned  Remove and drain on paper towels
5. Increase the oil temperature to 375°F (190°C) and fry the potatoes again until golden and crispy  Drain and season with salt

2. Make the Gravy:

1. In a saucepan melt the butter over medium heat.
2. Add the flour and whisk to create a roux  Cook for about 1-2 minutes until lightly browned
3. Gradually whisk in the beef stock ensuring there are no lumps
4. Add Worcestershire sauce and season with salt and pepper Simmer for 5-7 minutes until thickened

3. Assemble the Poutine

1. Place a generous portion of hot fries on a plate or in a serving dish
2. Sprinkle cheese curds evenly over the fries
3. Pour the hot gravy generously over the top The heat will slightly melt the cheese curds

4. Serve Immediately

Enjoy your poutine hot as a comforting snack or side dish

Would you like variations or tips for making it extra special

Also view : home made brownie