The province’s gastronomic achievements may reach dizzying heights, but Quebec may forever be known as the place where poutine began. An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it’s perhaps the ultimate late-night snack.

Ingredients

• 4 pounds russet potatoes, skin-on, washed and dried
• 4 Tablespoons unsalted butter
• 1/4 cup flour
• 1 shallot, minced
• 1 clove garlic, minced
• 4 cups beef stock
• 2 Tablespoons ketchup
• 1 Tablespoon cider vinegar
• 1 Tablespoon whole green peppercorns
• 1/2 teaspoon Worcestershire sauce
• Kosher salt and freshly ground black pepper
• Canola oil, for frying
• 2 cups cheddar cheese curds

Preparation

1. Cut potatoes into lengths of about 1/4″ x 1/4″ x 4″. Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.
2. Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat.
3. Add flour, and cook, stirring, until smooth, about 2 minutes.
4. Add shallot and garlic, and cook, until soft, about 2 minutes.
5. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.
6. Pour oil to a depth of 3″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°.
7. Drain potatoes, and dry thoroughly with paper towels.
8. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.
9. Drain on paper towels, and let cool for 20 minutes.
10. Increase temperature to medium-high, and heat oil until it reads 375°.
11. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes.
12. Transfer fries to paper towels to drain briefly, and then divide among serving bowls.
13. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.