Name: Poutine (French Fries With Gravy and Cheese)
Cook time: 40 min
Total time: 55 min
Yield: Makes 4 side-dish or snack servings
Ingredients: 4 large russet (baking) potatoes; 8 cups vegetable oil; 3 tablespoons minced shallot; 2 (3-inch) sprigs fresh thyme; 1 tablespoon unsalted butter; 1/2 cup dry red wine; 1 tablespoon water; 3/4 teaspoon cornstarch; 1 cup beef or veal demi-glace; 1 teaspoon coarsely cracked black pepper; 1/2 teaspoon salt; 1/2 tablespoon unsalted butter; 5 oz cheese curds or haloumi cheese, coarsely crumbled (about 1 cup); 2 tablespoons fresh chives, finely chopped

Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.

Cooks' note:

Sauce, without chives, can be made 1 day ahead and cooled completely, then chilled, covered.

Recipe notes

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