Poutine

POUTINE

Poutine is one of my favorite guilty pleasures. French fries smothered in gravy and cheese? What could be better? And today I'll be sharing with you my recipe for Poutine, that actually uses baked French fries for a healthier alternative to this delicious dish.

Serves 4, as a side dish

2	pounds Russet potatoes, scrubbed, cut into ½-inch fries, and patted dry
2	tablespoons vegetable oil
	Kosher salt and freshly ground black pepper
1	medium yellow onion, peeled and finely chopped
1	medium carrot, peeled and finely chopped
1	stalk celery, finely chopped
3	cloves garlic, peeled and minced
2	tablespoons all-purpose flour
1	quart homemade beef stock, or low-sodium canned beef broth
1	sprig fresh thyme
1	bay leaf
6	ounces fresh cheese curds

Preheat the oven to 400ºF. On a parchment-lined baking sheet, toss the potatoes with 1 tablespoon of oil. Season to taste with salt and black pepper. Roast the potatoes in the preheated oven until golden, about 45 minutes. Then, toss the potatoes and continue to roast until crispy, about 15 minutes more. Remove and set aside to cool slightly.

Meanwhile, in a saucepan set over medium-high heat, cook the onion, carrot, and celery in the remaining 1 tablespoon of oil until the onion is translucent, 4 to 6 minutes. Stir in the garlic and flour, and cook for an additional minute. Whisk in the stock. Then, toss in the thyme and bay. Reduce the heat to low and simmer, stirring occasionally, until the gravy has reduced by half and become thick. Season to taste with salt and black pepper.

If desired, strain the gravy through a fine-mesh sieve and discard the solids. Pour the gravy over the fries and sprinkle with the cheese curds. Serve immediately.