Montreal Poutine

Ingredients

• •Russet potatoes
• •Vegetable oil
• •Cheese curds
• •Beef stock
• •Butter
• •All-purpose flour
• •Onion
• •Garlic
• •Black pepper
• •Salt

Steps

1. 1Peel the potatoes and cut them into thick fries, then soak them in cold water for about 30 minutes to draw out excess starch.
2. 2Drain the fries and pat them completely dry with a clean towel.
3. 3Heat the oil to 325 degrees Fahrenheit and blanch the fries in batches for about 5 minutes, until they are soft and pale but not browned.
4. 4Lift the fries out and let them rest on a rack for at least 15 minutes while you prepare the gravy.
5. 5Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 2 minutes to form a light roux.
6. 6Stir in the finely chopped onion and garlic, then slowly whisk in the beef stock and simmer for 10 minutes, until the gravy thickens enough to coat the back of a spoon.
7. 7Season the gravy with salt and pepper and keep it warm over low heat.
8. 8Raise the oil to 375 degrees Fahrenheit and fry the potatoes a second time for 3 to 4 minutes, until deeply golden and crackling crisp.
9. 9Pile the hot fries into a bowl, scatter the cheese curds generously over the top, and ladle the hot gravy over everything so the curds begin to soften and squeak.