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Poutine

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Poutine is a classic Canadian dish made with crispy fries, warm brown gravy, and squeaky cheese curds. Rich, comforting, and indulgent, it’s the perfect savory treat for any occasion.

Ingredients

  • 4 large Russet potatoes
  • Vegetable oil (for frying, about 4 cups)
  • 1 cup white cheddar cheese curds
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 cup chicken broth
  • Salt and pepper, to taste
  • Optional: 1/2 teaspoon garlic powder
  • Optional: 1/2 teaspoon onion powder
  • Optional: 1 teaspoon Worcestershire sauce

Instructions

  1. Wash and peel (optional) the potatoes. Cut into fries about ¼ inch thick. Soak in cold water for at least 30 minutes. Drain and pat dry.
  2. Heat oil in a deep fryer or heavy pot to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes. Remove and drain. Increase oil temperature to 375°F (190°C) and fry again for 2–3 minutes until golden and crispy. Season with salt.
  3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
  4. Gradually whisk in beef and chicken broth. Add optional seasonings (garlic powder, onion powder, Worcestershire) and simmer for 5–10 minutes until thickened. Season with salt and pepper to taste.
  5. Place hot fries on a serving platter. Sprinkle cheese curds evenly over the fries.
  6. Pour hot gravy over the fries and curds. Serve immediately while hot and melty.

Notes

  • Use freshly made fries for best results—frozen fries can work but may not stay as crispy under gravy.
  • Traditional poutine uses white cheddar cheese curds, but you can substitute with mozzarella if needed.
  • Double frying helps the fries hold up better under the gravy.
  • Make the gravy in advance and reheat when ready to assemble.
  • Serve immediately to preserve fry texture and melt the cheese curds slightly.

Nutrition

Find it online: https://thefamilycooking.com/poutine/