The combination of potatoes, gravy and cheese curds is as popular at upscale Canadian restaurants and weddings as it is in diners and chip trucks. You will see all kinds of fanciful toppings – from lobster and duck confit to braised short ribs and peameal bacon. The gravy is traditionally a light brown gravy made from veal stock or a beef-chicken combination, like the one below. But a good vegetarian gravy can be made from mushroom or other vegetable stock. Cheese curds also play an important role (though other types of cheese will also often be added) because their unique squeaky-melty texture and the way they half blend-in and half hold their own against the fries.

Makes 4 servings

Gravy:

3 tablespoons cornstarch

2 tablespoons water

6 tablespoons unsalted butter

¼ cup all purpose flour

2 ½ cups beef broth

1 ¼ cup chicken broth

Salt and black pepper to taste

Fries:

2lbs Russet potatoes

Canola or Vegetable oil for frying

1 ½ cups white cheddar cheese curds

Gravy:  In a small bowl, mix together the cornstarch and water and set aside.  In a large saucepan, melt the butter.  Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.

Whisk in the two broths and bring to a boil.  Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with salt and pepper to taste.  Set aside.

Fries: Cut potatoes into ½ thick sticks.  *As you cut them, place potatoes in a large bowl and make sure they are covered with cold water.  Allow the fries to sit for at least an hour or up to a few hours.  When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300°F.  Remove the potatoes from the water and dry on paper towel, removing as much water from the potatoes as you can.

Add potatoes to the oil and fry for 5 to 8 minutes, or until just starting to cook but not yet browned.  Remove the potatoes from the oil and drain on a wire rack.  Increase the oil temperature to 375°F.  Once the oil is up to temperature, return the potatoes to the fryer and cook until the potatoes are golden brown.  Remove to a paper towel-lined bowl.

To serve: Add your fries to a large clean bowl, season lightly with salt while still warm. Add a ladle of hot gravy to the bowl (enough gravy to coat the fries) and toss.  Add the cheese curds and toss with the hot fries and gravy.  Serve with freshly ground pepper.  Eat immediately.

 

 

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