Wow your party guests with this amazing gravy fountain for a make-your-own poutine bar from Chef Randy Feltis!
Prep time: 2 hours
Cook time: 6 minutes, twice
- 10 lb russet potatoes, cut into 1/4 inch fries
- 6 L peanut oil
- 3 lb cheese curds
- 3 L chicken gravy
- 3 tbsp flour
- 3 tbsp butter
- 1 cup red wine
- 3 L dark chicken stock
- 1 tsp tomato paste
- Salt and pepper
Wash and cut fries into perfect 1/4 inch sticks. Soak in cold water to wash off starch for a minimum of 30 minutes. Remove and pat dry.
Heat oil to 250F and blanch fries for 6 minutes or until cooked through. Remove from oil and let rest for 1 hour.
To make the gravy: In a medium stock pot, cook flour and butter to a blond state. Deglaze with a cup of red wine and whisk smooth. Slowly add chicken gravy and tomato paste. Season with salt and pepper and simmer until gravy is thick and smooth. Add to the gravy fountain (a chocolate fountain will work also).
Bring oil up to 375F and double fry in the fryer for 3-4 minutes. You will know when the fries are cooked because they will float and look super crispy.
Remove from heat and season with salt and pepper. Toss in cheese curds and plate in your favourrite take-away container. Allow your guests to help themselves to your amazing gravy fountain!
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