Poutine (Fries And Gravy)

Recipe Ingredients

2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
2 cups	474ml	Beef stock
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Idaho white potatoes - peeled and cut
1/2 lb	227g / 8oz	Fresh cheese curd

Recipe Instructions

In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm.

Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper.

To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D01) - from the TV FOOD - NETWORK

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