Poutine Grilled Cheese with Gravy Dip

Method

1. Preheat the oven to 220°C for 15 min. Cut the potatoes into thin 7 mm sticks, rinse in cold water and dry thoroughly; thin fries crisp faster and fit neatly in the sandwich. Toss with the oil and salt.

   Add in this stepStarchy potatoes 300 gNeutral oil 1 tbspSalt to taste

   oven

2. Spread them on a 30×40 cm tray lined with baking paper, without overlapping, and roast in the oven for 20 min, turning once halfway, until golden and crisp.

   oven

3. Meanwhile, melt the gravy butter in a 16 cm saucepan over medium heat, add the flour and stir for 2 min. Whisk in the stock a little at a time, add the Worcestershire sauce and pepper, then lower to medium-low heat and simmer for 6 min, until as thick as yogurt; thin gravy makes soggy sandwiches. Set half aside in a small bowl and keep it warm for dipping.

   Add in this stepButter (for the gravy) 20 gPlain flour 15 gBeef stock 160 mlWorcestershire sauce 1 tspBlack pepper 1 pinch

   medium heat→medium-low heat

4. Spread the softened butter on one side of each slice of bread. Place half the slices butter-side down and layer on half the mozzarella, the fries and the curds, torn into small pieces, then spoon over a little of the remaining gravy. Finish with the rest of the mozzarella and top with the other slices, butter-side up.

   Add in this stepThick white sandwich bread or sourdough (1.5 cm slices) 4Butter for spreading (softened) 20 gGrated mozzarella 60 gFresh cheese curds 100 g

5. Heat a 26 cm · 1× frying pan (pan size · number of batches) over medium-low heat and cook the sandwiches for 3 min per side, pressing gently with a spatula; a lid helps the cheese melt. They're ready when the bread is deep golden and the cheese starts to ooze. If the outside browns too fast, lower the heat.

   medium-low heat

6. Let the sandwiches rest on a board for 1 min so the cheese sets slightly, then cut diagonally. Serve with the warm gravy for dipping.