Ingredients

3 Tbsp cornstarch

2 Tbsp water

6 Tbsp unsalted butter

1/4 cup unbleached all-purpose flour

20 oz beef broth

10 oz chicken broth

Pepper, to taste

2 lbs Russet potatoes (3-4 medium potatoes)

Peanut or other frying oil

1 – 1 1/2 cups white cheddar cheese curds (or torn chunks of mozzarella cheese as a close substitute)

Instructions

Step 1: Prepare the gravy by dissolving the cornstarch in water in a small bowl and set aside.

Step 2: In a large saucepan, melt the butter over medium heat. Add the flour and cook, stirring regularly, for about 5 minutes until the mixture turns golden brown.

Step 3: Slowly add the beef and chicken broth, bringing the mixture to a boil while whisking to combine. Stir in about half of the cornstarch mixture and simmer for a minute. Add more cornstarch mixture gradually if you prefer a thicker gravy. Season with pepper and salt to taste. Keep warm until ready to serve.

Step 4: Prepare the fries by cutting potatoes into 1/2-inch thick sticks. Place in a large bowl, cover with cold water, and soak for at least one hour.

Step 5: Remove potatoes from water and dry thoroughly with paper towels to remove excess moisture.

Step 6: Heat frying oil to 300°F (150°C) in a deep fryer or heavy pot. Fry the potatoes in batches for 5-8 minutes until just cooked but not browned. Remove and drain on a wire rack. Increase oil temperature to 375°F (190°C).

Step 7: Return the fries to the hot oil and cook until golden brown and crispy. Drain on paper towels and season lightly with salt while still warm.

Step 8: Transfer fries to a large bowl, pour a ladle of hot gravy over them, and toss gently with tongs to coat. Add the cheese curds and toss again, allowing the heat to slightly melt the cheese. Serve immediately with freshly ground pepper.

Tips & Variations

Soaking the potatoes in cold water helps remove excess starch, resulting in crispier fries.

If you can’t find cheese curds, torn mozzarella cheese chunks make a good substitute.

For an easier version, you can bake the fries instead of deep frying, though frying yields the best texture.

Make the gravy ahead of time and keep it warm to speed up assembly when ready to serve.

FAQs

Can I make poutine without beef broth?

Yes, you can use all chicken broth or vegetable broth if preferred, but beef broth adds a deeper, richer flavor to the gravy.

What if I don’t have a deep fryer?

You can use a heavy pot or deep pan filled with oil and monitor the temperature with a kitchen thermometer. Ensure the oil stays at the correct heat for crisp fries.