Poutine (cheese fries with gravy)

Brooke's recipe

Chuck's Day Off on the Cooking Channel is my favorite cooking show.  I couldn't believe my eyes when he took home made french fries and smothered them with cheese and gravy.  Turns out this is a classic dish served in Canada called Poutine.  It is traditionally served with cheese curd but I couldn't find any here so I used mozzarella.  My husband said this is one of the best things he has ever eaten. Here is my version of  Canada's favorite comfort food. 

Ingredients:

For Fries:
3 large Russet Potatoes
2 quarts of your favorite frying oil (I used canola)

For Gravy:

2 cups of chicken stock
2 oz of flour
2 oz of butter
1 shallot

2 8 oz balls of fresh mozzarella. Don't use the pre-shredded mozzarella in the package. I used Bel Gioioso for this recipe.

Wash and scrub your potatoes with cold water.  Cut them in half longways, then in half longways again. Then cut into 1 inch fries.  Place the cut fries into a bowl of cold water.  This removes a lot of the starch from the potatoes which is the first step to crispy fries.  While the potatoes are soaking, pour your oil into a deep pot.  Heat your oil to 350 degrees. 

Drain the potatoes but continue to run water over the fries until the water runs clear. Pat the fries dry.  Fry in batches for 3-4 minutes each. Do not let them brown. This is the second step to crispy fries. You have to fry them twice. Let the fries drain on a paper towel lined tray.  Once all of the potatoes are done, put them in the freezer for one hour.

After an hour reheat your oil again to 350.  Re-fry the fries until brown.  Again drain them on a paper towel lined tray. Hit them with some salt  and pepper while they are still hot.

Meanwhile make the gravy!  Mince the shallots.  Melt the butter in a pan over medium heat and saute the shallots for 5 minutes.   Turn the heat down to low and slowly add the flour until you have a thick roux.  Slowly stir the roux until it is a light brown color.  Turn the burner back up to medium and add the stock. Stir until thick and glossy.  If the gravy is too thick, add more stock.  Salt and pepper to taste.

Cut the mozzarella balls into one inch squares.  Remove the paper towels from underneath the fries and discard.  Sprinkle the mozzarella squares over top of the fries.  Put the tray under the broiler until the cheese is melted.

Transfer the cheese fries to a plate and ladle the gravy over the top. Dig in..