lunch · everyday
Poutine with gravy
Crispy fries buried under squeaky cheese curds and hot beef gravy, Montreal-style.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Soak fries in cold water 30 minutes; dry very well.
-
2
Fry at 160°C (325°F) until soft but pale, drain, then fry again at 190°C (375°F) until golden; salt.
-
3
For gravy, cook butter and flour into a brown roux, whisk in stock, ketchup, Worcestershire and pepper and simmer until thick.
-
4
Pile fries in bowls and scatter curds over.
-
5
Pour very hot gravy over so the curds soften; serve at once.
