📝 About This Recipe
Hailing from the heart of Quebec, poutine is the ultimate marriage of crispy, salty, and savory textures. This recipe focuses on the 'squeak' of fresh cheese curds and a velvety, pepper-forward gravy that perfectly blankets hand-cut, double-fried Russet potatoes. It is a soul-warming dish that transforms simple ingredients into a legendary culinary experience.
🥗 Ingredients
The Potatoes
- 4 large Russet potatoes (scrubbed and peeled)
- 2 quarts Peanut oil or Vegetable oil (for deep frying)
- 1 teaspoon Kosher salt (to taste)
The Velvety Poutine Gravy
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Beef stock (high quality, low sodium)
- 1 cup Chicken stock (provides a lighter balance to the beef)
- 1 piece Shallot (finely minced)
- 1 clove Garlic (minced)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Ketchup (for a hint of acidity and color)
The Cheese
- 2 cups Fresh White Cheddar Cheese Curds (at room temperature for maximum squeak)
👨🍳 Instructions
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1
Slice the peeled potatoes into sticks about 1/3-inch thick. Try to keep them uniform to ensure even cooking.
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2
Place the cut fries in 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 is the secret to a crispy exterior.
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3
While potatoes soak, begin the gravy. In a medium saucepan over medium heat, melt the butter. Add the minced shallot and garlic, sautéing for 2 minutes until translucent.
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4
Whisk in the flour to create a roux. Cook the roux for 3-4 minutes, stirring constantly, until it turns a light golden brown and smells slightly nutty.
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5
Slowly pour in the beef and chicken stocks while whisking vigorously to prevent lumps. Bring to a simmer.
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6
Stir in the Worcestershire sauce, ketchup, and black pepper. Let the gravy simmer for 15-20 minutes until it reduces slightly and 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 or a clean kitchen cloth. Water is the enemy of hot oil!
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8
Heat your 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 browned. Remove and drain on a wire rack.
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9
Increase the oil temperature to 375°F (190°C). This second fry creates the crunch.
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10
Fry the potatoes a second time in batches for 2-3 minutes until they are deep golden brown and crispy. Drain on fresh paper towels and toss immediately with kosher salt.
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11
To assemble, place a generous mound of hot fries into a wide bowl. Top with a handful of room-temperature cheese curds.
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12
Ladle a generous amount of the piping hot gravy over the curds and fries. The heat from the gravy should soften the curds without fully melting them, preserving the 'squeak'. Serve immediately.
💡 Chef's Tips
Never use refrigerated cheese curds; let them sit out to reach room temperature so they maintain their texture. If you can't find cheese curds, torn chunks of high-quality white cheddar are the best substitute, though you lose the 'squeak'. Double-frying is non-negotiable for authentic poutine; the first fry cooks the inside, the second crisps the outside. Ensure your gravy is very hot when serving—it is the engine that warms the cheese. Use a mix of beef and chicken stock for the gravy to achieve a complex flavor that isn't overly heavy.
🍽️ Serving Suggestions
Pair with a crisp, cold Canadian Lager or a hoppy IPA to cut through the richness. Serve alongside a simple green salad with a sharp vinaigrette to balance the savory flavors. Add a topping of smoked meat (Montreal style) for an even more decadent meal. For a late-night vibe, serve in paper boats with a side of malt vinegar. A glass of dry hard cider also complements the saltiness of the cheese and gravy perfectly.