Description
Hearty Canadian poutine delivers comfort through crispy fries, rich gravy, and squeaky cheese curds. Savory layers promise a delicious journey through Quebec’s beloved culinary tradition you’ll crave again and again.
Ingredients
Scale
Potatoes and Frying Ingredients:
- 4 pounds (1814g) russet potatoes
- Vegetable oil
- 1–2 tablespoons salt
Gravy Ingredients:
- 6 tablespoons (90g) unsalted butter
- 1/4 cup (32g) all-purpose flour
- 4 cups (960ml) beef or chicken stock
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons cornstarch
- 2 tablespoons water
Cheese Ingredient:
- 2 cups (250g) cheese curds
Instructions
- Prepare potatoes by slicing into thin, uniform sticks and soak in cold water for minimum 1 hour to remove excess starch.
- Drain potato sticks thoroughly and pat completely dry with paper towels to ensure crispy texture.
- Heat oil to 300°F in a deep pot and partially cook potato sticks in small batches for 4-5 minutes, removing and setting on paper towel-lined baking sheet.
- Increase oil temperature to 400°F and fry potato sticks again until achieving golden, crispy exterior, approximately 3-5 minutes.
- Drain fried potatoes on paper towels and season generously with salt.
- Create gravy by melting butter in saucepan over medium heat, then whisk in flour until mixture becomes bubbly and fragrant.
- Gradually pour beef stock into flour mixture, continuously whisking to prevent lumps.
- Incorporate ketchup, Worcestershire sauce, salt, and pepper into gravy, bringing to a rolling boil.
- Mix cornstarch with water to create smooth slurry, then add to gravy while whisking constantly.
- Simmer gravy for 10-15 minutes until thickened and capable of coating the back of a spoon.
- Taste gravy and adjust seasoning as needed.
- Assemble poutine by layering crispy fries on serving plates, generously topping with cheese curds.
- Pour hot gravy over cheese curds, allowing them to slightly melt from the heat.
- Serve immediately while ingredients remain hot and cheese curds are soft.
Notes
- Soak potatoes longer for extra crispiness, which helps remove more starch and creates a perfectly crunchy exterior.
- Use fresh cheese curds at room temperature to ensure they melt slightly when hot gravy is poured, creating that classic gooey texture.
- Maintain precise oil temperatures during frying to achieve golden, crisp fries without burning or becoming greasy.
- Customize the gravy by adding additional seasonings like garlic powder or dried herbs for a personalized flavor profile.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Frying
- Cuisine: Canadian
Nutrition
- Serving Size: 8
- Calories: 491
- Sugar: 1 g
- Sodium: 497 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 42 mg