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Poutine Recipe
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Poutine

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 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4

Equipment

  • 1 deep fryer or tall-sided Dutch oven

Ingredients

For the fries:

  • 4 large russet potatoes
  • ½ teaspoon kosher salt
  • Peanut oil for frying

For the gravy:

  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 cups low sodium beef stock
  • 1 cup unsalted chicken stock

For assembly:

  • 2 cups cheese 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.