OMG--This is amazing! You can change the type of potato for different flavors! Don't have cheese curds? It's ok! You can replace them with mozzarella. I've replaced curds with string cheese strands and they worked beautifully! The more basic the gravy, the better--Don't over season it--let the meat juices/broth do the work! The secret is in the ratio of beef juices/broth to chicken broth. 2:1 Beef to chicken. If you make a roast, use the juices from the roast! If you aren't making a roast, use beef broth. #SoNomNom4u #Poutine #ComfortFood
Potatoes, cut with a french fry cutter (use thick, straight cut) (8-10 reds, 5 medium russets, or 3 large russets)
Cheese curds (or string cheese, cut in half and stringed into pieces)
Gravy (see below)
4 TBSP butter
4 TBSP Flour
2 cups Beef Broth (or fresh roast juices)
1 cup chicken broth
1 tsp fresh cracked pepper
1 tsp salt or 1 tsp beef bouillon powder (1 cube) (if you use beef broth)
(if you use fresh, seasoned roast juices--omit the salt/bouillon)
Deep Fry french fry cut potatoes half way. Let cool 5 minutes. Re-fry the potatoes until golden. Strain and dump fries on a large platter. Pour cheese over the top and toss it all up. Set aside for a few moments.
In a medium saucepan, melt butter. Add flour and stir until well blended. Stir in beef broth and chicken broth and whisk until smooth. Cook until it is bubbling and thick. Remove from heat and stir in black pepper.
With tongs, place a large stack of cheese layered fries, still hot and crispy. Right before serving, pour hot gravy over the cheese/fry mixture. Serve hot. The gravy will start to soften the cheese.