Cheesy gravy chips recipe
 Inspired by the Canadian dish poutine from Quebec, this easy version is topped with mozzarella and gravy and is the ultimate comfort food. 3-4 large floury potatoes, preferably Maris piper4 tbsp vegetable oil300ml/10fl oz chicken stock300ml/10fl oz beef stock3 tbsp cornflour2 tbsp salted butter, diced into small cubes200g/7oz mozzarella (or cheese curds, if you can find them)salt 3-4 large floury potatoes, preferably Maris piper 4 tbsp vegetable oil 300ml/10fl oz chicken stock 300ml/10fl oz beef stock 3 tbsp cornflour 2 tbsp salted butter, diced into small cubes 200g/7oz mozzarella (or cheese curds, if you can find them) salt Method Preheat the oven to 220C/200C Fan/Gas 7. Slice your potatoes into chips (about the thickness of your index finger) and place them in a bowl of cold water to soak for 2-3 minutes.Rinse the potatoes to remove any excess starch, then place them in a large saucepan and cover with cold, heavily salted water. Bring the water to the boil, then reduce to a simmer and cook for a further 7-10 minutes until tender but not falling apart. Carefully drain the potatoes in a colander, then place them in a single layer on a wire rack. Suspend this over the saucepan you’ve just used and cover with a tea towel. Leave to steam-dry for 10 minutes. Meanwhile, add the oil to a large baking tray and place in the oven to heat for 5-10 minutes or until hot. When the oil is hot, carefully remove the tray from the oven and tip the chips into it, giving them one little mix so they get coated in the hot oil – the oil should sizzle when the dry potatoes are added. Return the tray to the oven for 45 minutes or until golden and crispy all over. Halfway through cooking, turn the chips so that all the sides have the opportunity to crisp up.While the chips are cooking, make your gravy. Add both stocks to a saucepan and bring to the boil, then reduce the liquid by half. This should take around 5 minutes. In a separate small bowl, mix the cornflour with 2 tablespoons of water. Turn down the heat on the reduced stock, then whisk in the cornflour and the diced butter. Taste and adjust the seasoning if necessary.To serve, stack your chips high, tear up your mozzarella (if using cheese curds leave them as they are) and pile on top. Pour over your hot, thick gravy and dig in. Preheat the oven to 220C/200C Fan/Gas 7. Slice your potatoes into chips (about the thickness of your index finger) and place them in a bowl of cold water to soak for 2-3 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Slice your potatoes into chips (about the thickness of your index finger) and place them in a bowl of cold water to soak for 2-3 minutes. Rinse the potatoes to remove any excess starch, then place them in a large saucepan and cover with cold, heavily salted water. Bring the water to the boil, then reduce to a simmer and cook for a further 7-10 minutes until tender but not falling apart. Rinse the potatoes to remove any excess starch, then place them in a large saucepan and cover with cold, heavily salted water. Bring the water to the boil, then reduce to a simmer and cook for a further 7-10 minutes until tender but not falling apart. Carefully drain the potatoes in a colander, then place them in a single layer on a wire rack. Suspend this over the saucepan you’ve just used and cover with a tea towel. Leave to steam-dry for 10 minutes. Carefully drain the potatoes in a colander, then place them in a single layer on a wire rack. Suspend this over the saucepan you’ve just used and cover with a tea towel. Leave to steam-dry for 10 minutes. Meanwhile, add the oil to a large baking tray and place in the oven to heat for 5-10 minutes or until hot. Meanwhile, add the oil to a large baking tray and place in the oven to heat for 5-10 minutes or until hot. When the oil is hot, carefully remove the tray from the oven and tip the chips into it, giving them one little mix so they get coated in the hot oil – the oil should sizzle when the dry potatoes are added. Return the tray to the oven for 45 minutes or until golden and crispy all over. Halfway through cooking, turn the chips so that all the sides have the opportunity to crisp up. When the oil is hot, carefully remove the tray from the oven and tip the chips into it, giving them one little mix so they get coated in the hot oil – the oil should sizzle when the dry potatoes are added. Return the tray to the oven for 45 minutes or until golden and crispy all over. Halfway through cooking, turn the chips so that all the sides have the opportunity to crisp up. While the chips are cooking, make your gravy. Add both stocks to a saucepan and bring to the boil, then reduce the liquid by half. This should take around 5 minutes. While the chips are cooking, make your gravy. Add both stocks to a saucepan and bring to the boil, then reduce the liquid by half. This should take around 5 minutes. In a separate small bowl, mix the cornflour with 2 tablespoons of water. Turn down the heat on the reduced stock, then whisk in the cornflour and the diced butter. Taste and adjust the seasoning if necessary. In a separate small bowl, mix the cornflour with 2 tablespoons of water. Turn down the heat on the reduced stock, then whisk in the cornflour and the diced butter. Taste and adjust the seasoning if necessary. To serve, stack your chips high, tear up your mozzarella (if using cheese curds leave them as they are) and pile on top. Pour over your hot, thick gravy and dig in. To serve, stack your chips high, tear up your mozzarella (if using cheese curds leave them as they are) and pile on top. Pour over your hot, thick gravy and dig in.