This week, the alliance celebrates the francophonie by honoring Quebec! Poutine is a traditional Quebec dish enjoyed by young and old alike. Poutine is a classic Quebec dish made up of three elements: French fries, cheese curds and brown gravy. Poutine originated in Central Quebec in the late 1950s. What makes its originality is its brown sauce called « gravy ».

For 3 people:


Poutine Gravy:
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 and salt

For Deep Fried Fries:
2 lbs Russet potatoes, (3-4 medium potatoes).
Peanut or other frying oil.

1/2 cups white cheddar cheese curds, (Or torn chunks of mozzarella cheese would be the closest substitution).


1.Prepare the sauce: In a small bowl, dissolve the cornstarch in the water and set aside.

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

3.Add the beef and chicken stock and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for about a minute. If you want your sauce to be thicker, add a little more of the cornstarch mixture, in small amounts, as needed, to thicken. Season with pepper. Taste and add additional salt, if needed, to taste. Prepare in advance and reheat or keep warm until your fries are ready.

4.For the fries: Prepare your potatoes and cut them into half-inch thick sticks. Place them in a large bowl and cover them completely with cold water. Let sit for at least an hour or several hours. When you're ready to cook, heat the oil to 300° F in your deep fryer or a large, heavy pot.

5.Remove the potatoes from the water and place them on a paper towel. Dab them to remove as much moisture as possible.

6.Add your fries to the oil at 300°F and cook for 5-8 minutes, until the potatoes are starting to cook but are not yet golden brown. Remove the potatoes from the oil and scatter them on a rack. Increase the temperature of the oil to 375°F. Once the oil is heated to this temperature, return the potatoes to the fryer and cook until golden. Remove to a bowl covered with a paper towel.

7.To make the poutine: Add your fried or baked fries to a large clean bowl. Season lightly with salt while still hot. Add a ladleful of hot poutine sauce to the bowl and, using tongs, toss the fries in the sauce. Add more gravy, if necessary, to coat the fries well.

8.Add cheese curds and toss with hot fries and sauce. Serve with freshly ground pepper. Serve immediately.


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