Canadian Poutine, Gouda style with Henri Willig Organic Jersey Cheese
- Main Courses
- Young Cheese
- 4 pers
- 3 large scrubbed potatoes suitable for frying
- 3 tablespoons olive oil
- 1½ teaspoons salt in total
- 1 teaspoon pepper in total
- 6 tablespoons unsalted butter
- 30 gram all-purpose flour
- 600 ml beef stock
- 2 teaspoons Worcestershire sauce
- 3 tablespoons cornstarch
- 2 tablespoons water
- 335 gram Henri Willig Organic Jersey cut into small
Slice the potatoes into (French) fries size. Either you deep fry your potatoes, or you use an oven. Frying: heat the pan to 185˚C and fry the fries in batches for 5 minutes until golden, sprinkle with salt & pepper. When using an oven: preheat the oven to 230˚C/450˚F. Line 2 baking sheets with parchment paper. Drizzle the fries with olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Mix to coat all fries. Arrange them evenly on each baking sheet so they are not touching. Bake for 25 minutes, flipping halfway through, until golden brown.
For the gravy, add the butter and flour to a medium saucepan over medium heat. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire sauce and the remaining salt and pepper. Bring to a boil, whisking continuously. Make a cornstarch mixture in a small bowl by mixing the water with the cornstarch. Add that to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot.
Transfer the fried/baked fries to a large bowl or serving dish, add the small Organic Jersey cheese cubes and pour the hot gravy over the top. Toss to coat, serve immediately.