Lorna & Claire's Canadian Poutine

Ingredients
Prep time - 15 Mins
Cook time - 30 Mins
Serves - 8-10 roughly

2 tbsp Cornstarch
2 tbsp Water
6 tbsp Unsalted Butter
1/4 cup Unbleached All-Purpose Flour
2 Cloves Garlic (chopped)
568ml Beef Broth (Ox Cube / Knorr Stock will do)
284ml Chicken Broth (Again, Knorr Stock / Ox Cube will do)
3-4 Medium Potatoes (or bag of chips to cheat!)
Peanut / Frying Oil for frying chips
1 - 1 1/2 cups White Cheddar Cheese curds / Torn Mozzarella for topping
Salt & Pepper to taste

Directions

• In a small bowl, dissolve the Cornstarch in the water and set aside
• In a large saucepan, melt the butter. Add the Flour and cook, stirring regularly for about 5 mins, until the mixture turns Golden Brown. Add the Garlic and cook for another 30 mins
• Add the Beef and Chicken Broth and bring to a boil whilst stirring with a whisk.
• Stir in the cornstarch and simmer for 3-5 mins or until the sauce thickens. Season with Salt & Pepper to taste. Keep warm until fries are ready or set a side until cool and re-heat when ready.
• Cut Potatoes and cut into 1/2 inch / 1 cm thick sticks. Place in a large bowl and cover completely with cold water. Allow to stand to at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large wide heavy cooking pot to 150C / 300F
• Remove the potatoes from the water and place onto paper towel. Blot to remove as much water as possible.
• Add your fries to the oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove them from the oil and place on a wire rack. Bring the oil up to 190C / 375F and put potatoes back in the oil until golden brown. Remove to a paper lined bowl
• Put the fries in a large clean bowl and season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and, using the tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.