Poutine is a popular snack in Canada. It consists of french fries, gravy, and cheese curds and is often served with a side of meat, such as chicken or beef.
Course Appetizer, Snack
Cuisine Canadian
Keyword cheese, cheese curds, french fries, gravy, poutine
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4
Equipment
1 deep fryer or tall-sided Dutch oven
Ingredients
For the fries:
4large russet potatoes
½teaspoonkosher salt
Peanut oil for frying
For the gravy:
¼cupunsalted butter
¼cupall-purpose flour
1teaspoongarlic powder
1teaspoononion powder
½teaspoonkosher salt
¼teaspoonblack pepper
3cupslow sodium beef stock
1cupunsalted chicken stock
For assembly:
2cupscheese curds
Instructions
Wash the potatoes and peel them if desired, I like to keep the skin on.
Cut into ½ inch planks of potato. Cut them down into sticks, again at ½ inch.
Place them into cold water until ready to fry.
Add the peanut oil or your favorite cooking oil to a deep fryer or to a large dutch oven, the oil should go about 5 inches up the side of the pot. Heat to 325°F.
Once at temperature, take the potatoes out of the water and pat them dry. It is very important the potatoes are dry so the oil won’t splatter. I like to place them on a sheet tray that is lined with a clean kitchen towel. I use another towel to dry them off on top.
Place handfuls of the potatoes into the oil. This is the blanching step, we are looking to cook the potatoes but we are not expecting a lot of browning at this point.
Cook for 10 minutes, gently stirring them every so often so they don’t stick together.
Take the potatoes out and place them on a cooling rack that is sitting on a sheet try. Repeat with the remaining potatoes.
Gravy
While you are cooking the potatoes, make the gravy. Place the unsalted butter into a small saucepot over medium heat.
Once melted, add the flour, garlic powder, onion powder, salt, and pepper, and whisk it in so it is like a paste. Cook for 2 minutes, whisking constantly.
Slowly stream in the beef stock followed by the chicken stock while whisking constantly so there are no lumps.
Bring to a simmer and simmer for 20 minutes to thicken slightly. Whisk occasionally so it doesn’t burn on the bottom.
To serve, raise the oil fryer temp to 375°F. Place handfuls of the fries back into the hot oil to crisp. 2-3 minutes is all it takes. Drain them back onto a wire rack that is sitting on a sheet tray.
Immediately sprinkle a little of the kosher salt on top, and repeat with the remaining fries.
Serve
Per serving, place the fries on a plate. Top with gravy. Add ½ cup of cheese curds on top. Serve immediately.