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Poutine (Canadian French Fries with Gravy)
From Dorothy McNett's recipes at www.dorothymcnett.com. Most likely created in Quebec restaurants in the late 1950's. Now is known as a popular street food around Canada and northern United States.
2 pounds Idaho white potatoes
Scrub and peel the potatoes and cut into fries, about 4 inches long and 1/2 inch thick. Place in a glass or ceramic dish or plate and cover with waxed paper. Cook in microwave about 5 minutes and set aside. In heavy bottomed frypan, heat the butter or oil and then fry the potato strips to cook and brown nicely, adding more butter or oil as needed. Transfer to a paper towel llined baking sheet and set aside. In glass or ceramic batter bowl combine the 2 tablespoons butter and flour. Heat in microwave for 1 minute and whisk in the beef stock, salt and pepper. Cook 1 - 2 minutes and whisk well. Cook another 1 - 2 minutes or until thickened, whisking often. To serve, arrange the potatoes on a serving platter and spoon the gravy over and then top with the cheese curd and serve!
Recipe created 2019-05-13.