Raclette Poutine (Canadian × Swiss)

Method

1. Soak the cut potatoes in cold water for 30 min to rinse off surface starch, so they stick less and crisp better. Drain and dry them very thoroughly with kitchen paper; any water left makes the oil spit badly.

   Add in this stepFloury potatoes, cut into 1 cm batons 500 g

2. For the gravy, melt the butter in a 14 cm small pan, add the flour and stir over medium heat for 2 min until light brown. Whisk in the warm stock a little at a time so no lumps form, add the Worcestershire sauce and pepper, and simmer for 6 min until it lightly coats the back of a spoon. Taste, add a little salt if needed and keep warm on low heat.

   Add in this stepButter 20 gPlain (all-purpose) flour 15 gBeef stock, warm 240 mlWorcestershire sauce 1 tspBlack pepper ¼ tsp

   medium heat

3. First fry: fill a deep pot (20 cm · 2×; the number is how many batches) no more than a third full with oil and heat over medium heat to 160 °C. Fry the potatoes in batches for 5 min, until cooked through but barely coloured, then lift out and drain. Overcrowding drops the temperature and makes them soggy. Never leave the pot; if the oil catches fire, don't use water: cover it with a lid and turn off the heat.

   Add in this stepOil for deep-frying 1½ L

   medium heat

4. Second fry: turn the heat up to medium-high heat to bring the oil to 190 °C and fry the potatoes again in batches for 2 min 30 sec, until golden and crisp. Drain and salt while hot.

   Add in this stepSalt (for the chips) ½ tsp

   medium-high heat

5. Have the oven preheated on the grill setting to 230 °C. Pile the chips into an ovenproof dish, pour over the hot gravy, cover with the raclette and grill on the top shelf for 3 min, until the cheese melts and bubbles. Scatter with cornichons and chives and eat straight away.

   Add in this stepRaclette cheese, cut 5 mm thick 200 gCornichons, chopped 4Chives, snipped 5 g

   oven