Dairy Free Classic Poutine
This crowd-pleasing dish delivers the ultimate comfort food experience. It offers all the rich, savory satisfaction of a true classic.
Equipment
- deep-fry thermometer
Ingredients
For the Fries
- 2 1/2 lb Russet Potatoes
- 6 cups Vegetable Oil, For Frying
- 1 tsp Salt
For the Gravy
- 3 tbsp Dairy Free Butter
- 3 tbsp All Purpose Flour
- 1 Clove Garlic, Minced
- 1 cup Beef Broth
- 1 cup Chicken Broth
- 1 tsp Worcestershire Sauce
- 1 tsp Soy Sauce
- 1/4 tsp Black Pepper
For Topping
- 8 oz Dairy Free Mozzarella Block, Torn Into Bite Size Pieces
Instructions
- Cut the potatoes into 1/3 inch thick fries and soak them in cold water for at least 30 minutes, or up to 2 hours. Drain and pat them completely dry with towels, since any water left on them will make the oil splatter.
- For the gravy, melt the butter in a saucepan over medium heat and whisk in the flour. Cook for 3-4 minutes, whisking constantly, until it turns a light peanut butter color, then stir in the garlic for 30 seconds. Slowly whisk in both broths, the Worcestershire sauce, and soy sauce, and simmer for 8-10 minutes until thick enough to coat a spoon. Season with pepper and keep warm over low heat.
- Heat the oil in a large heavy pot to 325°F. Fry the potatoes in batches for 5-6 minutes, until cooked through but still pale, then transfer to a wire rack.
- Raise the oil temperature to 375°F and fry the potatoes a second time in batches for 2-3 minutes, until golden and very crisp. Drain on the rack and sprinkle with salt right away.
- Pile the hot fries into bowls and scatter the dairy free mozzarella pieces over the top. Pour the steaming hot gravy over everything so the cheese softens and turns melty, and serve immediately.
Nutrition
Serving: 1servingCalories: 628kcalCarbohydrates: 68gProtein: 8gFat: 36g