📝 About This Recipe
Hailing from the rural snack bars of 1950s Quebec, poutine is the crown jewel of Canadian comfort food. This recipe delivers the perfect trifecta: golden, crispy double-fried potatoes, a rich velvety velouté gravy, and those essential fresh cheese curds that squeak against your teeth. It is a decadent, soulful dish that balances salty, savory, and earthy notes in every messy, glorious bite.
🥗 Ingredients
The Potatoes
- 4 large Russet Potatoes (scrubbed and peeled)
- 2 quarts Peanut or Canola Oil (for deep frying)
- 1 teaspoon Kosher Salt (to taste)
The Signature Poutine Gravy
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 2 cups Beef Stock (high quality, low sodium)
- 1 cup Chicken Stock (adds lightness to the flavor profile)
- 1 Shallot (minced very fine)
- 1 clove Garlic (minced)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Ketchup (for a hint of acidity and color)
The Soul
- 2 cups Fresh White Cheddar Cheese Curds (room temperature is vital for the squeak)
👨🍳 Instructions
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1
Cut the peeled potatoes into sticks about 1/3-inch thick. Try to keep them uniform in size to ensure even cooking.
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2
Place the cut fries into a large bowl of ice-cold water. Let them soak for at least 30 minutes (or up to 2 hours) to remove excess starch; this ensures a crispy exterior.
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3
While potatoes soak, start the gravy. In a medium saucepan over medium heat, melt the butter. Add the minced shallot and garlic, sautéing for 2-3 minutes until soft and translucent.
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4
Whisk in the flour to create a roux. Cook the roux for 4-5 minutes, stirring constantly, until it turns a light brown toasted color and smells nutty.
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5
Slowly whisk in the beef and chicken stocks. Increase heat to bring to a gentle boil, then reduce to a simmer. The mixture of stocks provides the authentic 'brown sauce' flavor found in Quebec.
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6
Stir in the Worcestershire sauce, ketchup, and black pepper. Simmer for 15 minutes until the sauce coats the back of a spoon. Keep warm on very low heat.
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7
Drain the potatoes and pat them extremely dry with paper towels. Any moisture left will cause the oil to splatter.
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8
Heat your frying oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Fry the potatoes in batches for about 5-7 minutes. They should be soft but not yet browned. Remove with a slotted spoon and drain on a wire rack.
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9
Increase the oil temperature to 375°F (190°C). This second fry is what creates the crunch.
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10
Fry the blanched potatoes a second time in batches for 2-3 minutes until they are deep golden brown and crispy. Drain on fresh paper towels and immediately season with kosher salt.
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11
To assemble, divide the hot fries into wide bowls. This allows the gravy to reach more surface area than a deep pile.
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12
Generously scatter the room-temperature cheese curds over the hot fries.
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13
Ladle a generous amount of piping hot gravy over the cheese and fries. The heat from the fries and gravy should soften the curds without fully melting them. Serve immediately.
💡 Chef's Tips
Never use refrigerated cheese curds; they must be room temperature to achieve the iconic 'squeak' and the perfect softened texture. Use Russet potatoes specifically because their high starch content leads to the fluffiest interior and crispest exterior. If you can't find cheese curds, do not use shredded mozzarella; instead, use torn chunks of high-quality white cheddar or halloumi as a last resort. Ensure the gravy is very hot when pouring; it is the engine that warms the cheese through to the center. Don't skip the soaking step for the potatoes, as it removes the surface sugars that cause fries to burn before they are cooked through.
🍽️ Serving Suggestions
Pair with a crisp, cold Canadian Lager or a slightly acidic Pale Ale to cut through the richness. Serve alongside a simple green salad with a sharp vinaigrette to provide a refreshing contrast to the heavy dish. For a 'Gourmet Poutine' twist, top with braised short rib or smoked brisket. A side of classic deli-style dill pickles provides a wonderful vinegary snap between bites. Enjoy as a late-night snack or a hearty winter lunch by a fireplace.