Michigan 
Poutine is comfort food at its best, combining fried potatoes, gravy, and cheese. Poutine is believed to come from Quebec, Canada around the mid-1950s. When a hurried customer asked for fries and cheese curds together in a bag it was deemed “poutine”—Quebecois slang for a mess. Gravy was added to the two ingredients in the 1960s. Poutine can be found on menu restaurants in states along the northern border of the United States. A variant of poutine called Disco Fries is considered a classic New Jersey diner dish, using shredded Cheddar cheese or mozzarella in place of cheese curds.
Recipe Servings: 4
+ 1 hour resting
Ingredients
- 6–8 large Yukon gold potatoes, peeled
- 1 Tbsp vegetable oil, plus more for frying
- 1 shallot, minced
- 1 small garlic clove, minced
- 2 cups chicken broth
- 2 cups beef broth
- 2 Tbsp ketchup
- 1 Tbsp apple cider vinegar
- 1 Tbsp whole green peppercorns
- ½ tsp Worcestershire sauce
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 2 cups Cheddar cheese curds
Directions
- Slice potatoes lengthwise, about ¼-inch thick. Stack slices and cut lengthwise again into ¼-inch thick sticks. (Can use a French fry cutter for this step.)
- Place potatoes into large bowl of cold water and let rest for at least 60 minutes or up to 24 hours for extra crispy fries. Drain well and pat dry.
- Make gravy by heating 1 tablespoon oil in pan over medium heat and then adding shallot and garlic. Cook 3 minutes.
- Add chicken and beef broths, ketchup, vinegar, peppercorns, and Worcestershire sauce. Bring to a boil.
- In separate pan melt butter over medium-high heat and add flour, stirring until slightly browned, about 2–3 minutes.
- Whisk stock mixture into flour mixture and simmer until reduced by half, about 20 minutes.
- Season with salt and pepper and keep warm.
- Line baking sheet with double layer of paper towel.
- Heat 2–3 inches oil in heavy-bottomed pot over medium-high heat until thermometer reaches 350°F (or use deep-fryer).
- Fry potatoes in small batches until whitish yellow, about 8 minutes.
- Remove with strainer and drain on paper towels.
- Increase heat to high so oil reaches 375°F and fry potatoes again in batches until golden-brown, about 6–8 minutes.
- Transfer the potatoes to paper towel to drain.
- Season fries with salt and pepper while hot.
- Strain gravy.
- Place fries in shallow dishes and top with cheese curds and gravy.
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