Name: Poutine with Flammekueche Topping
Total time: 50 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 kg russet potatoes; 1.5 liters beef broth; 200 g cheddar cheese curds; 2 tbsp all-purpose flour; 1 onion, finely chopped; 2 cloves garlic, minced; Salt and pepper to taste; Vegetable oil for frying; 100 g smoked bacon, diced; 100 g caramelized onions; 100 g fresh mushrooms, sliced

A fusion of Canadian poutine and French flammekueche, featuring crispy fries, cheese curds, and a savory flammekueche topping.

Method

Peel and cut potatoes into 1 cm thick fries. Soak in cold water for 30 minutes, then drain and pat dry.
Heat oil in a deep fryer or large pot to 175°C (350°F). Fry potatoes in batches until golden brown. Drain on paper towels.
In a saucepan, sauté onion and garlic until softened. Add beef broth, flour, salt, and pepper. Bring to a simmer and cook for 10 minutes.
In a skillet, cook bacon until crispy. Add caramelized onions and mushrooms, and cook until tender.
Pour the gravy over the fries in a serving dish. Top with cheese curds and the flammekueche mixture.