Poutine, Canadian Fries with Cheese and Gravy

Poutine starts with perfectly fried potatoes, peel them and cut into fries about 1 cm thick. Rinse under cold water to remove excess starch, then pat thoroughly dry with paper towels, dry potatoes fry much better.

Heat oil in a deep pot or saucepan to 160 °C. Add fries in batches and fry for 5 to 6 minutes until softened but not yet golden. Remove with a slotted spoon onto a paper towel and let rest for 5 minutes.

Increase oil temperature to 190 °C. Return fries and fry for 2 to 3 minutes until golden and crispy. Remove, season with salt and keep warm in the oven at 80 °C.

In a small saucepan, melt the butter over medium heat. Add flour and stir continuously for 1 to 2 minutes until the mixture smells nutty (light roux).

Gradually pour in the beef stock while whisking constantly to prevent lumps. Simmer over low heat for 5 to 8 minutes until the gravy thickens to the consistency of a thin béchamel. Season with salt and pepper.

Tear the mozzarella into smaller pieces. Place hot fries in a preheated deep bowl, evenly scatter the mozzarella pieces and immediately pour over the hot gravy. The heat of the gravy will melt the cheese.

Serve immediately, poutine waits for no one! Best enjoyed straight from the bowl while the cheese is still stretchy and the fries are crispy.