Golden fries, smoky gravy, and fresh cheese curds make for incredibly satisfying fireside poutine. One bite and you’ll be craving these all winter long!
Fireside Alpine Poutine
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Fireside Alpine Poutine
Rated 4.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4-5 servings
Prep Time
15 minutes
Cook Time
29 minutes
Golden fries, smoky gravy, and fresh cheese curds make for incredibly satisfying fireside poutine. One bite and you’ll be craving these all winter long!
Ingredients
- 4-5 ea russet potatoes, washed
- 1 medium yellow or white onion, sliced
- 4 cups neutral oil
-
1 Tbsp Smoky Black Garlic Seasoning, plus a pinch
for finishing
-
3 Tbsp Arrowroot Powder
- 3 Tbsp water
- 3 Tbsp unsalted butter
-
1 Tbsp Worcestershire Sauce
- 20 oz beef broth
-
1 Tbsp Romano Cheese Powder
- 16 oz cheese curds
- 2 Tbsp chopped chives
- salt & pepper, to taste
Directions
- French Fries. Slice each potato into thirds and thirds again to yield approximately 9 fries per potato. Soak in cold water for at least 30 minutes to remove excess starch. Strain and dry at room temperature on a kitchen towel.
- Heat neutral oil to 325°F in a deep, cast iron skillet.
- Fry potatoes in batches, stirring occasionally, approximately 14 minutes. Remove potatoes from the oil with a slotted spoon, place on baking sheets lined with paper towels. Season with a pinch of salt and 1 tablespoon of Smoky Black Garlic Seasoning.
- Gravy. Prepare a slurry with Arrowroot Powder and 3 tablespoons cold water, set aside.
- In a shallow frying pan, sauté the onion in butter until brown and translucent. Add remaining Smoky Black Garlic Seasoning, slurry, broth, and Worcestershire Sauce. Cook on low, approximately 15 minutes until smooth. Remove from heat, whisk in Romano Cheese Powder. Press gravy through strainer to remove onions, if desired. Adjust seasoning with salt and pepper.
- Layer fries with cheese curds and gravy. Top with chopped chives and serve hot.