Poutine

• 8 gold potatoes
• 1 tablespoon vegetable oil
• 1 shallot, minced
• 1 small clove garlic, minced
• 2 cups chicken stock
• 2 cups beef stock
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon whole green peppercorns
• 1/2 teaspoon sauce
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• Kosher salt and freshly ground pepper
• 2 cups cheddar cheese curds

How to Make Poutine

1. Slice the potatoes. Stack the slices and cut lengthwise thick sticks.
2. Place in a large bowl filled with cold water and let sit at least 1 hour.
3. Drain well and dry.
4. Make the gravy: Heat oil in a saucepan over medium heat.
5. Add the shallot and garlic and saute until translucent.
6. Add the chicken and beef stock, ketchup, vinegar, peppercorns and sauce and bring to a boil.
7. Melt the butter over medium-high heat.
8. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes.
9. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
10. Heat oil in a heavy-bottomed pot over medium-high heat.
11. Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels.
12. Salt and pepper the fries while hot. Strain the gravy.
13. Put the fries in shallow dishes; top with the cheese curds and gravy.