Poutine is a dish that was developed in the 1950s by a chef named Fernand Lachance, from Quebec, upon the request of his customers. The dish traditionally consists of crisp French fries, melted cheese curds and a homemade brown gravy. A perfect dish for a late-night snack. Smart Recipes, Fusion Recipes, Vegetables Recipes, Recipes Vegetables Fusion Classic Poutine Classic Poutine Recipe | RecipeSavants.com PT1H Serves 4 Ingredients: 6 Large Russet Potatoes 4 Cups Peanut Oil 1 Large Shallot 1 Clove Garlic 2 Cups Chicken Stock 2 Cups Beef Stock 2 Tablespoons Ketchup 1 Tablespoon Apple Cider Vinegar 1 Tablespoon Whole Black Peppercorns 0.5 Teaspoon Worcestershire Sauce 2 Tablespoons Unsalted Butter 2 Tablespoons All-Purpose Flour 2 Cups Fresh Cheese Curds 0.25 Teaspoon Kosher Salt & Freshly Ground Pepper Soak the potatoes in water for 1 hour, and then drain and pat dry with paper towels. Sauté shallots and garlic in 1 tablespoon of the peanut oil for 3 minutes, in a large saucepan. Stir in stocks, vinegar, ketchup, Worcestershire sauce and peppercorns. Bring the mixture to a boil, and reduce to a simmer. In a separate skillet, melt butter and slowly add flour, cook the roux for 3 minutes, stirring frequently. Combine the stock mixture with the roux and simmer for at least 20 minutes. Season with salt and pepper, and continue to simmer the gravy until service. Deep fry the potato sticks in a Dutch oven at 350 degrees. Transfer the fried potatoes to a platter lined with a paper towel, to drain. Season the fries, and top with gravy and sprinkle cheese curds on top and serve.

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