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Classic gravy is poured over steak fries and topped with cheese curds and thyme in Rach's version of the Canadian staple.


  • 1 bag frozen steak fries
For the gravy:
  • 2 tablespoons cornstarch
  • 2 tablespoons lukewarm water
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 ½ cups beef stock
  • ¾ cup chicken stock
  • 1 ½ teaspoons black pepper
To serve:
  • 1 ½ cups cheese curds or wide-tooth shredded white sharp cheddar or crumbled white sharp cheddar
  • 2 tablespoons thyme, chopped


Serves: 4-6


Preheat oven to 450˚F.  Place parchment on baking sheet and arrange fries in an even layer. Bake to crisp, 25-30 minutes.  

Meanwhile, combine cornstarch and water in small bowl or ramekin. Heat a skillet over medium to medium-high heat, add butter and when it foams, whisk in flour, add stocks, cornstarch mixture and pepper and bring to boil, reduce heat and simmer to thicken.

To serve the poutine, turn off oven and add cheese curds, let stand 5 minutes, transfer to platter and top with gravy and thyme.