Happy Birthday Canada Poutine

5 medium red potatoes (5)

4 cups canola oil (1 L)

1 ½ -2 cups cheese curds, room temperature (375 mL)

3 green onions, sliced for garnish (3)

Gravy

2 Tbsp canola oil (30 mL)

2 shallots, finely chopped (2)

2 cloves garlic, minced (2)

2 cups sodium-reduced beef broth (500 mL)

2 tsp fresh thyme, very finely chopped (10 mL)

½ tsp pepper (2 mL)

1 –(½ oz/10 g) cube beef bouillon (1)

1 Tbsp Worcestershire sauce (15 mL)

3 - 4 Tbsp all-purpose flour (45-60 mL)

¼ cup cold water (60 mL)
1. Wash and cut potatoes into French fry shaped pieces. Soak in cold water to remove some of the starch.
2. Meanwhile, prepare gravy. Pour canola oil into a non-stick frying pan. Saute shallots for 1-2 minutes. Add garlic and saute 30 seconds longer. Stir in broth, thyme and pepper. Bring to a boil. Add the beef bouillon cube, reduce heat and stir until cube dissolves. Stir in Worcestershire sauce.
3. Combine flour and water. Whisk until smooth. Add to the gravy mix, while stirring. Cook and stir until gravy thickens, about 2 – 3 minutes. Set aside.
4. Place potatoes onto a clean, dry towel. Dab potatoes to remove excess water. Heat oil in a large saucepan until it reaches 300°F – 350°F (180°C). Use thermometer if not using a deep fryer with a temperature gauge. Fry potatoes in two batches until golden brown and cooked through. Drain on paper towels.
5. Meanwhile, re-heat gravy if necessary.
6. Pile fries onto 4 serving plates. Divide cheese curds among the plates. Pour gravy over cheese, garnish with green onions and serve immediately.