Canadian · Members recipe
Gravy-Soaked Poutine
Hand-cut russet fries are fried twice until audibly crisp, then buried under squeaky fresh cheese curds and a peppery, beef-and-chicken stock gravy poured piping hot. The gravy softens the curds just enough to turn their edges melty while the centers stay springy, so every forkful is different.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 1 hr 25 min
- Serves
- 4
- Level
- Medium
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