Ingredients:
4 large russet potatoes, peeled and cut into 1/2-inch thick fries
1 cup vegetable oil
Salt and pepper, to taste
1 cup beef or chicken broth
1 cup heavy cream
2 tbsp all-purpose flour
2 tbsp butter
1 cup shredded cheese curds
1/2 cup grated parmesan cheese
6 strips of bacon, cooked and crumbled
Instructions:
Preheat the oven to 425 degrees F.
In a large pot, heat the oil over medium-high heat until it reaches 350 degrees F on a thermometer.
Carefully add the fries to the pot, working in batches if necessary. Cook for about 3 minutes, or until they are golden brown and tender.
Use a slotted spoon to remove the fries from the pot and place them on a paper towel-lined plate. Sprinkle with salt and pepper.
Place the fries on a baking sheet and put them in the oven for about 10 minutes, or until they are crispy.
While the fries are cooking, make the gravy. In a medium saucepan, bring the broth to a simmer over medium heat.
In a small bowl, whisk together the cream and flour. Slowly add this mixture to the broth, stirring constantly.
Cook the gravy for a couple of minutes, or until it thickens. Turn off the heat and stir in the butter.
To assemble the poutine, divide the fries between four plates or bowls.
Top the fries with shredded cheese curds, grated parmesan, bacon crumbles, and gravy. Serve immediately.
