Cheese curds are irresistibly tasty bites of farm-fresh cheese known for their
endearingly squeaky texture and mild flavor. Cabot Cheese Curds elevate poutine to flavorful new
heights and are great for everyday snacking.
Directions
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PREPARE the fries: Cut potatoes into ¼-inch thick fries. Soak the fries in cold water for 30 minutes. Preheat the oven to 375°F. Generously coat a large rimmed baking sheet with cooking spray (or line with parchment paper).
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DRAIN the fries and pat dry with a clean kitchen towel. Toss the fries with olive oil, salt and garlic powder in a large bowl. Spread the fries in a single layer on the prepared baking sheet.
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BAKE the fries for 20 minutes. Using a spatula, flip the fries on the baking sheet. Increase the oven temperature to 425°F and continue baking until golden brown, 20 to 25 minutes.
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PREPARE the pickles: Combine vinegar, water, sugar, and salt in a small saucepan and bring to a boil over high heat. Remove from heat. Add vegetables and stir. Set aside, stirring occasionally.
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PREPARE the gravy: Melt butter in a medium saucepan over medium heat. Add onion and poultry seasoning; cook, stirring occasionally, until softened, about 2 minutes. Sprinkle flour on top of the onions and cook, stirring, for 30 seconds. Slowly pour in broth while constantly whisking. Cook, stirring occasionally, until the sauce starts to thicken, about 2 minutes.
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WHISK cornstarch and water in a small bowl. Add to the gravy, along with the salt and pepper, and cook until thickened, about 1 minute more.
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ARRANGE the hot fries on a serving platter. Top with cheese curds, gravy, strained pickles, and chopped fresh thyme or parsley.
