Total time · 55 min
Quebec Poutine with Cheese Curds
Fresh cheese curds soften under brown gravy poured over crisp fries.
- Prep
- 25 min
- Cook
- 30 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~724 kcal per serving indicative estimate
- Ingredient value
- ~$25.42 indicative estimate
Ingredients
- 900 g Russet potatoes
- 300 g Fresh cheese curds
- 3 cups Vegetable broth
- 3 tbsp All-purpose flour
- 45 g Butter
- 10 ml Vegetarian Worcestershire sauce
- 1 l Vegetable oil
Directions
- 15 min
Cut potatoes into fries, rinse, and dry very thoroughly; heat oil to 350 °F (175 °C).
- 15 min
Cook butter and flour until blond, whisk in broth and Worcestershire, and simmer until gravy coats a spoon.
- 25 min
Fry potatoes until crisp, drain, add cheese curds, and ladle over very hot gravy.