CANADIAN POUTINE

Canadian Poutine image

Provided by Beth Pierce

Time 50m

Number Of Ingredients 13

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8 oz white cheddar cheese curds (can sub mozzarella cubes)
FRIES
4 medium to large russet potatoes
3 Tbsp vegetable oil
GRAVY
1 1/2 c beef broth
1/2 c chicken broth
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp worcestershire sauce
1/4 c cold water
2 1/2 Tbsp cornstarch
salt and pepper to taste

Steps:

1. Wash and cut potatoes into 1/4 inch thick fries. Soak in cold water for 2 hours. Preheat oven to 450 degrees. Dry very thoroughly. Toss with vegetable oil. Place in a single layer on a baking sheet with a little space between them. Bake for 20 minutes then flip and bake for another 10 minutes.
2. Meanwhile add the beef broth, chicken broth, onion powder, garlic powder, and Worcestershire Sauce to a small saucepan over medium low heat. Bring it to a low boil (just above a simmer) whisking frequently. In a small bowl whisk together the water and cornstarch. Whisk it into the broth mixture. Bring back to a low boil and cook until thickened. Salt and pepper to taste.
3. Reduce oven to 400 degrees. To assemble gather the fries in the middle of the baking sheet or spread in a casserole dish. Sprinkle the cheese curds over the fries and pop in the oven 3-4 minutes. Spoon the hot gravy over the top. For best results serve promptly.