Real Canadian Poutine
Poutine originated from rural Québec province in the 1950s. I would say poutine is not second to any other food in Canada. I order poutine when I go to diners, but I also buy fresh cheese curd to make my own at home. Homemade gravy is really easy and quick to make. The only rule I don't follow for authentic poutine is that I don't fry my French fries; I bake them in the oven. Be careful. This is very addictive!
Ingredients
Directions
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Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
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Spread fries in a single layer over prepared baking sheet.
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Bake in the preheated oven until light brown, about 15 minutes.
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Melt butter in a saucepan over medium-high heat. Whisk in flour vigorously. When mixture bubbles, reduce heat to low; cook and stir until the mixture thins, about 2 minutes. Whisk in beef broth. Bring to a boil; reduce heat and simmer, stirring occasionally, until gravy has thickened, about 5 minutes. Season with salt and pepper.
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Place fries on a serving plate or in individual bowls. Distribute the cheese curds over the fries; pour hot gravy over the fries and curds. Serve immediately.
Cook's Note:
You may use mozzarella cheese as substitute, but it is never the same. I hope you can find cheese curds in your local markets.
