Appetizer/Small Plates Sauces/Gravies Side Dishes

Poutine

A customer favourite with crisp french fries, rich gravy and melted cheese curds.
  • 48 Portions
  • medium

Preparation

Ingredients

Water

4 litres

Trio Brown Gravy Mix 8 x 467 g

467 g

Potato, large, skin on, scrubbed and rinsed

5.9 kg (113 g / portion)

Cheese Curds, medium diced

2.38 kg (50 g / portion)

 

Method

  1. Prepare Brown Gravy Mix according to label directions, set aside and hold warm.
  2. Using a French fry cutter or a knife, cut potatoes into a medium batonnet (1/4’’ x 1/4’’ x4’’), submerge in cool Water.
  3. Drain completely, removing all excess moisture. Fry in small batches at 325°F, until just soft, approximately 5 minutes. Drain on wire rack over a sheet pan.
  4. Increase fryer temperature to 375°F.
  5. Fry in small batches, until golden brown and crispy, approximately 3-4 minutes. Drain fries on a wire rack over a sheet pan.
  6. To serve: Season hot fries with sea salt, ladle Brown Gravy over fries and top with of cheese curds.

       Garnish with fresh parsley, rosemary or thyme if desired